Radhuni + Panch Foron + Kalo Jeera Whole Combo (3x100g)

Radhuni + Panch Foron + Kalo Jeera Whole Combo (3x100g)A classic selection of whole spices widely used in Bengali and Eastern Indian cooking: Radhuni (100g): Aromatic and slightly bitter, radhuni resembles ajwain but has a stronger, celery like flavor. Often used in dals and lentil based dishes for tempering. Panch Foron (100g): A traditional five spice blend consisting of fennel, nigella, mustard, fenugreek, and cumin seeds. Used whole in tempering to add complexity and fragrance to curries, lentils, and

known as "mulethi" in India

The root is typically crushed and soaked in a little oil or water before being incorporated into the cooking process

Use it to season pasta

mild flavor of yellow mustard seeds(Whole) with the nutty crunch of poppy seeds

Yellow Shorshe Posto - 100g: A smooth mix of yellow mustard and poppy seeds

and antioxidants

slightly bitter flavor with hints of anise and celery

Ideas/Recipes: Add a pinch of dried oregano to yours soups

It's often combined with yogurt or lemon juice to tenderize and provide a robust flavor to the proteins before cooking

The masala enhances the taste of both vegetarian and non-vegetarian biryanis

How to Store Fenugreek (Methi) Seeds

and bhel puri