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The distinct aroma of East and North Indian cuisine is mostly due to the Bengali blend of five spices known as Panch Phoron. The spice mix is usually fried in ghee or oil before adding the other ingredients to the pot, this will release the aroma and flavor of the spices into the oil. Best for vegetable, legumes, meat, poultry and seafood dishes. The uses of the Athene Spices are only limited by your imagination. So imagine away, tease and tantalize your taste buds.
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