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Panch Puran

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Category: Sauces, Indian

 Ingredients List

  • Cumin seeds
  • Black mustard seeds
  • Fennel seeds
  • Nigella seeds
  • Fenugreek seeds


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 that some
people find unpleasant. This blend is not ground, but is heated in ghee or
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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