Indian Panch Poran – Mild – 35g

$3.45

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35G

Product description

Panch Poran is a mild Indian blend from the Bengali region used to add a warm flavour to curries and vegetable dishes, particularly potato and cauliflower. The name Panch Poran means ‘five spices’ or in this case are five seeds with a colourful and beautiful flavour. This is a popular ingredient used in dishes from Bangladesh, some parts of India and Nepal. It consists of nigella seeds, fenugreek seeds, fennel seeds, mustard seeds and cumin. For best results and to get the best flavour and aroma from your mix, toast before adding to your dish.

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Flavour Notes:

A textural and fragrant blend of nigella seeds, fenugreek seeds, fennel seeds, mustard seeds and cumin, Panch Poran is a traditional Indian blend from the Bengal region.

Culinary Notes:

Used to add fragrance, flavour and texture to dishes, this versatile blend can be used in curries, rice dishes, roasted veg and meat and even grilled fish.

Health Benefits:

All of our blends are full of beneficial spices to your health. Therefore, consuming Indian Panch Poran is a good way to incorporate the health benefits of nigella, fenugreek, fennel, mustard and cumin to your diet.

Ingredients:

Made from imported and local spices; nigella, fenugreek, fennel, mustard and cumin.

Country of origin:

India

other names or spelling:

Padkaune masala, panch puran, panch phoran, panchphoran, panch phutana

How to use

  • Use to add flavour to Indian dishes like curries, rice and naan
  • It can be used whole if slow cooking or roasted and ground
  • Use with fish, lamb or pork curry and eggs
  • Use 1tbsp to 500g of protein
  • Use as a dry rub over meat before grilling or roasting for an aromatic outer crust
  • Sprinkle over veg before roasting in the oven for a twist on a classic
  • Replace an array of spices in a dish with this one handy blend
  • Bloom in a warm pan briefly until fragrant before adding your other ingredients or before sprinkling the spices over rice dishes as a finishing seasoning

The Spice People FAQs

Indian Panch Poran (Mild) can be used as a substitute for other spice blends or individual spices in certain recipes, especially those that call for tempering or seasoning with whole spices. It offers a convenient way to add complex flavour to dishes.

Indian Panch Poran (Mild) should be stored in an airtight container in a cool, dry place away from direct sunlight to preserve its flavour and aroma.

While Indian Panch Poran (Mild) is traditionally used in Indian cuisine, it can also add unique flavour and aroma to non-Indian dishes. For example, it can be used to season roasted vegetables, grilled meats, or added to soups and stews for a distinctive twist.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.