Everything you need to cook authentic Bengali cuisine — six essential whole spices curated and bundled at a saving over buying individually. Each spice is packed in its own resealable zip-lock pouch to stay fresh and aromatic between uses.
What’s Inside the Bundle?
Jeera (Cumin Seeds) – 50g: The earthy, warm anchor of Bengali tempering
Kali Rai (Black Mustard Seeds) – 50g: The first spice into the pan — crackles in mustard oil to release sharp, pungent flavour
Methi Dana (Fenugreek Seeds) – 50g: Slightly bitter, adds remarkable depth to dal and fish curry
Kalonji (Nigella Seeds) – 50g: Peppery, smoky, distinctive — one of the five spices in Panch Phoran
Saunf (Fennel Seeds) – 50g: Sweet and anise-like, balances the sharper seeds in tempering
Ajwain (Carom Seeds) – 50g: Thyme-like and pungent, essential for parathas, pakoras, and Bengali snacks
Who Is This Bundle For?
Anyone learning Bengali cooking who wants to start with the right spices
Gifting — a thoughtful, practical gift for food-loving friends and family
Home cooks who want to stock up on Bengali tempering essentials in one order
Anyone who already cooks with Panch Phoran and wants the individual spices to control ratios
How to Use These Spices Together
For classic Bengali tempering: heat mustard oil until smoking, reduce to medium, add a mix of these spices (start with equal parts rai, jeera, kalonji, saunf, and methi). Wait 10–15 seconds until seeds crackle and pop, then add your vegetables, dal, or fish immediately. Adjust the ratio of each spice to suit the dish — more methi for depth, more saunf for sweetness, more rai for pungency.
6 pouches × 50g each. Total: 300g. No powder, no fillers. 100% whole spices. Shelf life: 12 months. Origin: India.
