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 vegetables.
Kalo Jeera (Nigella Seeds) - 100g: Slightly bitter and peppery with onion-like undertones, kalo jeera adds depth to breads, pickles, and vegetable preparations.
Keep in airtight containers in a cool, dry place to maintain aroma and flavor.
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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 vegetables.
Kalo Jeera (Nigella Seeds) - 100g: Slightly bitter and peppery with onion-like undertones, kalo jeera adds depth to breads, pickles, and vegetable preparations.
Keep in airtight containers in a cool, dry place to maintain aroma and flavor.
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Description
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 vegetables.
Kalo Jeera (Nigella Seeds) - 100g: Slightly bitter and peppery with onion-like undertones, kalo jeera adds depth to breads, pickles, and vegetable preparations.
Keep in airtight containers in a cool, dry place to maintain aroma and flavor.
