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.
Lemongrass is a naturally-growing herb native to Southeast Asia and the Indian subcontinent. It has a citrusy, herby aroma and a zesty, lemony flavour. Used to flavour curries, stirfries, desserts, cocktails, and tea, this pungent, tangy herb has a flavour and aroma similar to citronella.
This is 100% Australian-grown Lemongrass that’s harvested at its peak readiness, dried, and gently crushed for culinary use.
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.
We believe a great tasting; healthy chai should be natural. There is no need for additives or sugar or anything else. Our spices are freshly cracked and use ayurvedic wisdom to create a brew overflowing with flavour. The mixture of chai herbs and spices gives a great aromatic taste and warm flavour. It tastes great with any milk, and if you prefer it sweeter, simply add a little honey.
The People’s Chai partners with kiva.org to help farmers in developing countries.
there are 2 sizes available
150g pack of The People’s Chai- Makes 15 cups in total.
1kg cafe bulk pack of The People’s Chai-Makes 95 cups in total
Bay leaves are oval-shaped leaves from the Bay Laurel tree. They have a warm and pungent aroma with an aromatic and slightly bitter flavour. They are used in a wide variety of cuisines from around the world, from European to Indian and everything in between.
Seasoned salts have become a popular and healthier alternative way to season all manner of dishes. Our blend has celery seeds, sea salt, thyme, sage, oregano, onion, garlic and pepper. They add a tasty flavour without being spicy or dominating the dish. The use of celery salt seasoning means less salt is needed to bring out the flavour of the dish.
Rosemary is a large Mediterranean shrub with needle-like leaves and with a strong lemony pine aroma and pungent flavour. It is mostly used in French, Spanish, and Italian cuisines especially when cooking lamb and chicken. It is a key ingredient in the French blend Herbs de Provence. It has many health benefits and also it has been used for medicinal purposes.