Panch Puran Recipe
Servings: 1
Ingredients
Directions
- This spice blend in Bengal, in eastern India, consists of whole seeds of cumin, black mustard, fennel, nigella, and fenugreek in equal amounts. 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 which some people find unpleasant. This blend is not grnd, but is heated in ghee or possibly oil just before using to release the flavors of the seeds. The dry seeds can be stored for at least four months in an airtight container away from light and heat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 5g | |
| Calories 3 | |
| Calories from Fat 2 | 67% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 57mg | 2% |
| Potassium 7mg | 0% |
| Total Carbs 0.27g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.04g | 0% |
| Protein 0.22g | 0% |
