Panch Phoran

Preparation

1. Combine all the ingredients and store in an air-tight jar in a cool dark place
2. Only grind what is needed when you use it. The spices keep their flavour much better when left whole

Notes

• 5g is used per person in a typical curry so this value has been used to calculate portions and nutrition

Ingredients

• 1tbsp cumin seeds
• 1tbsp brown mustard seeds
• 1tbsp fennel seeds
• 1tbsp nigella seeds
• 1.5tbsp fenugreek seeds

Equipment

• Air tight jar

Nutritional Facts

• Serving size: 7.7g
• (1% / 2%)   Calories: 32kcal
• (3%)Total fat: 1.5g
• (1%)   Saturated fat: 0.1g
• (3%)   Unsaturated fat: 0.9g
•     Mono: 0.7g
•     Poly: 0.2g
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0g
• (1%)Total carbohydrates: 3.9g
•   Starch: 0g
• (0%)   Sugars: 0.1g
•     Sucrose: 0.1g
•     Glucose: 0g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0g
•     Galactose: 0g
• (8%)   Fibre: 2g
• (3%)Protein: 1.4g
• Salts
• (0%)   Sodium: 7mg
• (3%)   Potassium: 106mg