Panch Puran

1. 1

   This spice blend in Bengal, in eastern India, consists of whole seeds of cumin, black mustard, fennel, nigella, and fenugreek in equal amounts.

2. 2

   If you aren't accustomed to Indian spice mixtures, you might want to start with a smaller proportion of fenugreek - perhaps one third as much as the other spices - because in large quantities it adds a bitterness that some people find unpleasant.

3. 3

   This blend is not ground, but is heated in ghee or oil just before using to release the flavors of the seeds.

4. 4

   The dry seeds can be stored for at least four months in an airtight container away from light and heat.

* Per serving · 4 servings · Values may vary.

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