Also known as Bengali five spice - this mix of whole seeds adds colour, texture and a delicious sweet, spicy, nutty flavour to vegetables, pulses or meats. The flavour is really enhanced by toasting or frying the seeds either before use or coating a raw ingredient with the panch pooran mix before cooking.

uses: Fry the seeds in oil before adding the other ingredients when starting a curry. Toss cooked potatoes with the toasted seeds or coat root vegetables or pumpkin with the seeds and a pinch of salt before roasting. Crush and use to coat whole baked fish or roast meats. Mix the crushed spices with oil, salt, lemon and garlic to make a marinade for barbeques.

good with: lamb, pumpkin, oily fish, potato, pulses,