The Bengali Kitchen Collection | Bengali Masala Kit with Panch Phoron and Posto

The Bengali Kitchen Collection is a Bengali masala kit with five essential whole spices and seeds (साबुत मसाले): panch phoron, kali rai, peeli sarson, kalonji and posto (khus khus). Each one comes in a 100g pack. Buy Bengali spices online in one kit for Durga Puja bhog, Lakshmi Puja favourites or everyday Bengali dishes.

What is inside the Bengali masala kit

• Panch Phoron (पंच फोड़न): a ready mix of methi, kalonji, jeera, rai and saunf, blended from Indian-origin seeds.
• Mahendragarh Black Mustard (Rai, Shorshe): pungent black mustard seeds from Haryana.
• Neemuch Yellow Mustard (Peeli Sarson): mild yellow mustard seeds from Madhya Pradesh.
• Neemuch Kalonji (Nigella Seeds): earthy, aromatic seeds from Madhya Pradesh.
• Pratapgarh Poppy Seeds (Posto, Khus Khus): nutty white poppy seeds from Rajasthan.

Who it is for

This kit suits experienced Bengali home cooks and anyone trying these regional flavours for the first time. It fits Durga Puja, Navratri, Lakshmi Puja, Diwali, Bhai Dooj and Chhath Puja cooking. It is also a practical gift for a food lover who enjoys Bengali home cooking. Unlike pre-ground spice powders, these are whole spices and seeds to use fresh, with no added preservatives, fillers, artificial colours or flavours.

How to use these Bengali spices

• Temper panch phoron in hot oil for dal, vegetables and fish curries.
• Grind black and yellow mustard into shorshe bata, or use them for kasundi and achaar.
• Grind posto into a creamy paste for aloo posto, potol posto and posto bata.
• Add kalonji to breads, parathas and vegetable dishes.

Pack sizes and storage

You get five 100g packs, enough for several festive meals rather than small sachets. The panch phoron is ready to use, so you can open, temper and cook. Store each pack in an airtight jar away from sunlight and moisture.

Pairs well with

Buy more Panch Phoron or Pratapgarh Poppy Seeds on their own, or browse the Spice Bundles collection for more kits.

Contents: 5 whole spices and seeds
Panch Phoron (Five-Spice Blend): 100g
Black Mustard (Rai/Shorshe): 100g
Yellow Mustard (Peeli Sarson): 100g
Kalonji (Nigella Seeds): 100g
Poppy Seeds (Posto/Khus Khus): 100g
Total Net Weight: 500g
Packaging: Individual airtight resealable pouches

Panch Phoron Tadka: Heat mustard oil until it smokes, add 1 tsp panch phoron and let it splutter. Pour over dal, begun bhaja (fried aubergine), or mixed vegetable sabzi for instant Bengali flavour.
Aloo Posto: Soak 3-4 tbsp posto in water for 30 minutes, grind to a smooth paste. Cook with cubed potatoes, green chillies and a pinch of turmeric in mustard oil. The iconic Bengali comfort dish.
Shorshe Bata (Mustard Paste): Soak equal parts black and yellow mustard seeds for 2 hours. Grind with green chillies and a little water to a fine paste. Use as the base for shorshe ilish, shorshe maach and shorshe posto.
Bengali Fish Curry: Fry fish in mustard oil, then cook in a gravy of ground mustard paste, kalonji, turmeric and green chillies. Add a panch phoron tadka to finish.
Potol Posto: Stuff pointed gourd (potol) with posto paste or cook in a light posto gravy with cumin and green chillies.
Dal with Panch Phoron: Make moong dal or masoor dal, finish with a panch phoron tadka in mustard oil with dried red chillies.
Kasundi (Bengali Mustard Sauce): Ferment ground mustard (black + yellow) with green mangoes, mustard oil and spices for homemade kasundi.

Panch Phoron: 12 months from packaging
Black Mustard Seeds: 12 months from packaging
Yellow Mustard Seeds: 12 months from packaging
Kalonji (Nigella Seeds): 12 months from packaging
Poppy Seeds (Posto): 6 months from packaging (store in refrigerator)
Store all spices in airtight containers in a cool, dry place. Use dry spoons only.