Panch phoron is a spice mix from Bengal that means “five spices,” and it’s used in several dishes throughout India. It’s sweet, nutty and slightly hot, and though it’s used most often in vegetable curries, it also works well on chicken, fish and even tofu!

The recipe:

1 tablespoon mustard seeds

1 tablespoon cumin seeds

1 tablespoon fenugreek seeds

1 tablespoon nigella seeds (kalonji)

1 tablespoon fennel seeds

Heat up a small frying pan over medium heat. Add the spices to the dry pan and toast them until they’re golden brown and smelling good (about two minutes). Take the pan off the heat and let the spices cool down before storing them in an airtight container. Use within six months for best results.

Panch phoron, also known as paanch phoran or panch puran, is a spice blend that originates in Bengal. It consists of five whole spices: mustard seeds, fenugreek seeds, nigella seeds, cumin seeds, and fennel seeds.

Panch phoron is used throughout India, Bangladesh and Nepal. The best way to use this blend is to heat up oil or ghee in a pan and add the spice blend. Then be careful as the spices will start to pop! After about 30 seconds add your onion/vegetable/meat mixture and cook until done (adding water if needed).

Panch phoron can be found at most Indian grocery stores and on Amazon.com.

Panch phoron is a spice mix from Bengal. It consists of five spices, namely nigella, cumin, fennel, mustard and fenugreek seeds. It is also known as “Bengali Five Spice” or “paanch phoran”. It is often used in vegetable side dishes and curries. The mix has a distinctive pungent and bitter taste due to the fenugreek seeds.

Panch phoron is used throughout Eastern India and Bangladesh. However, it is especially popular in the eastern parts of Bengal and Assam. It is also used in the neighbouring country Nepal where it is called masala and mainly used for pickling vegetables or meat called achar or pickle.

Panch Phoron, a Bengali spice mix, is an essential ingredient for many of our favorite dishes. The mix, which means five spices in Bengali, is made up of equal parts fennel, cumin, fenugreek, black mustard and nigella seeds.

To make a batch of Panch Phoron at home, heat a small dry skillet over medium heat. Add the fennel, cumin, fenugreek, black mustard and nigella seeds to the pan and stir them together. Cook for about one minute or until you begin to smell the aroma of the spices. Be careful not to burn them. Once they are toasted and fragrant transfer them to a bowl or plate to cool.

Once cool store in an airtight container in a cool dark place for up to six months.

Panch phoron is a whole spice blend that means five spices in Bengali. It’s used in many Bengali dishes, primarily as a dry tempering for vegetables, fish and lentils. The blend consists of equal parts of black mustard seed, fenugreek seed, fennel seed, nigella seed and cumin seed. It’s best to buy the seeds whole and grind them fresh if possible.

However, it’s not always easy to find all of the ingredients whole, so I’ve also included instructions below for using ground seeds instead.

Panch phoron is a vital part of Bengali cooking. Literally meaning “five spices” in Bengali, panch phoron is a whole spice mix that is like the mustard seed (rai) of the West Indian cuisine. It consists of equal amounts of five seeds: nigella seeds, mustard seeds, cumin seeds, fenugreek seeds, and fennel seeds.

This spice mix has an important role in Bengali cuisine. It is commonly used in many types of curries and also as a tempering for dals. It is also widely used in other South Asian cuisines such as Odia, Maithili and Assamese. Panch phoron is similar to other spice mixes that are used throughout South Asia such as garam masala in North India, chaat masala in Pakistan and chaat masala in Bangladesh.

This is a fragrant, easy and quick dish to prepare. It is vegetarian, so it satisfies the tastebuds of all vegetarians, vegans and non-vegetarians alike. It is an excellent source of protein and fiber, especially for vegetarians. There are many ways to customize this dish according to your own unique tastes and preferences. Enjoy!

Ingredients:

1 cup red lentils (washed)

2 cups basmati rice (washed and drained)

2 cups water (for cooking)

1 tsp salt (or to taste)

4 cloves garlic (minced)

1 inch ginger root (peeled and minced)

1/4 tsp cayenne pepper powder or red chili flakes or 1/4 tsp ground black pepper or paprika powder or 1 dried red chili (crushed) (optional)