Also called Panch Phoron, this blend defines Bengali cooking. The flavor is earthy and balanced—rich, nutty, and bitter, with a hint of sweetness. Bengali five spice is almost always used whole, bloomed in hot oil or ghee. Heat the oil until it shimmers, drop in a spoonful of seeds, and wait for the sputter and pop. That's when you know they're ready. Add the fragrant oil (called tadka) to dal, potato dishes, and chutneys, or mix with roasted vegetables.
*This is a limited run blend. Only available while supplies last.
