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.
Saffron is the world’s most expensive spice by weight. The saffron threads are the whole stigmas from the purple-flowered crocus. Its golden color can be imitated by cheaper spices such as safflower and turmeric. Saffron’s rich and delicate flavor is unable to be imitated. Saffron is widely used to color and flavor dishes in a variety of cuisines, including saffron rice, biryani, paella, risottos, and bouillabaisse.
Porcini mushrooms are a wild and meaty mushroom with a rich taste and woodsy flavor. These mushrooms actually produce their best flavor when dried. They also have a high protein content, great as a meat substitute for vegetarian dishes.
Parsley flakes are a versatile and popular rich forest green herb, and one of the most widely used herbs in Western cooking. It has a mild, refreshing and sweet flavour that complements many dishes and combines well with other herbs.
Green Peppercorns are the unripe berries picked green from the peppercorn plant, it is the same vine that produces the black pepper. Green peppercorns are subtler in flavour than black peppercorns but have a distinct fresh hot bite. They can be used in many savory dishes and are tend to be used more for terrines, pates, or rich food like pork & duck. It is also used as a garnish and in the pepper mill mix.
Tarragon leaves are one of the four fines herbs and a key ingredient in French cuisine. It is popular in European cooking due to its distinct appetite-pleasing taste. Tarragon herb has narrow, pointed dark green leaves which give a warm, minty anise-like aroma, reminiscent of anise or licorice flavour. Its sweet-tangy aroma with a slightly bitter taste is much liked in egg dishes, cream soups, poultry roast, mustards, or as a tarragon vinegar. Tarragon is an essential herb in Béarnaise and tartare sauce. However, it can easily dominate other flavours so should be added carefully. It is also rich in phytonutrients as well as antioxidants that help promote health and prevent diseases.
Turmeric alleppey has the highest level of naturally occurring curcumin. It has a light, warm, mildly bitter peppery flavor, and an earthy musky aroma. Its deep mustard yellow-ochre color imparts a strong dark yellow hue to any dish. It is preferred for its health benefits due to its higher levels of curcumin.