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.
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. 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.
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.
Made from imported and local spices; nigella, fenugreek, fennel, mustard and cumin.
Traditionally used in Korea for making Kimchi (a fermented cabbage condiment), Korean Chilli Flakes, also called Gochugaru, have a warm, fruity flavour. They are mild in heat, so make a great chilli seasoning option in place of regular hot chilli flakes. Whether used in cooking or sprinkled on top to season dishes, these flakes add a fruity chilli flavour to any savoury dish – both meat veg.
English Lavender is a member of the mint family. It has a floral sweet and slightly citrus flavour. Dried lavender buds are used to add colour and flavour to many savoury and sweet dishes. It is used in baked goods or as a garnish. Also, it is key ingredient in our Herbs de Provence blend.
Sichuan Pepper is an oriental fruit grown on a small ash tree native to the Sichuan province of China. Even though it is called pepper, it is not a true pepper and is not related to black peppercorns, which are from India. The berries have a warm peppery fragrance, with citrus notes & a clean fresh aftertaste leaving a slightly numbing sensation on the tongue. It is the outer husk that has all the flavour, the internal hard black seed is edible but can add a bitter taste. It is a key ingredient in Chinese cuisine and used in some Asian recipes. It is used in our chilli sichuan salt and calamari salt and pepper blends.
Chipotle (chip-oat-lay) peppers are smoked, dried Jalapeño chillies. They appeared when the Aztecs used to add dried chilli to food as a preservation method. They have a rich smokey flavour, with nutty, leathery notes that blend well with strong flavours. Chipotle flavouring is widely used throughout Mexico, the United States and more recently in Australia. It can be used in soups, stews and casseroles. It also has a variety of health benefits to defend against intestinal diseases and aid in weight loss.
Juniper Berries are obtained from the small evergreen juniper tree. The dried berries have a dark blue colour, fresh spicy tart flavour, and pine aroma. Juniper has a special affinity with venison and other robust game meats. Used in European cuisine.
White Pepper is black pepper that has been soaked to remove the outer husk. It is hotter and less fragrant than black pepper. It is one of the most versatile spices, particularly used in European cooking so as to not blemish creamy white sauces with black specs of pepper.