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Panch Phoron, Bengali Five-Spice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.9024
Energy (kCal)34.566
Carbohydrates (g)4.9608
Total fats (g)1.5077
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all together, You can use less or more of your favorite seeds so adjust to taste. | 2. Store out of light in a sealed jar. | 3. This recipe is meant to be used as whole seeds roasted before using in a recipes to release the oils for more fragrance. | 4. Roast in hot oil, until a strong aroma of each spice is released, and use the fragrant oil as a base to cook dal, meats or vegetables. | 5. Roast in Vegetable oil (vegan), butter or ghee and add as seasoning to different dals or thick curries. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fenugreek seed 1 teaspoon 11.950999999999999 2.1590000000000003 0.851 0.2372
    nigella seed 1 teaspoon - - - -
    fennel seed 1 teaspoon 6.9 1.0458 0.316 0.2974
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    celery seed 1 teaspoon 7.84 0.8270000000000001 0.3614 0.5054

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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