Panch phoron

Panch phoron is the most widely used masala in Bengal. To use it, roast it for a few seconds in ghee or oil, before adding it at the end of cooking to your sautéed potatoes or any other vegetable dish. No additives, no coloring, no preservatives, non-GMO and non-irradiated. Origin: made in our workshop in Normandy. Allergens: MUSTARD. Possible traces of sesame, nuts, peanuts, celery, sulfites (naturally present in garlic, onion, shallot, etc.)) Storage: Store away from air, humidity, light and heat.