Panch Phoron (Five Spices)
5 Seeds of Woven Magic! A curry-scented mix of spices
Description
'Panch' means five, 'Phoron' means spices. A blend of 5 'whole spices (seeds)': fennel (sweet aroma), cumin (curry aroma), black mustard (heat), nigella (onion-like aroma), and fenugreek (bitterness). Heavily used in Eastern Nepal and India's Bengal region to transfer complex aromas to frying oil for veg dishes.
Classification: Spice Mix, Tempering
Shops selling Panch Phoron (Five Spices)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Fennel seeds
- Cumin seeds
- Black mustard seeds
- Nigella(Kalonji)
- Fenugreek(Methi)
Instructions
- [Authentic Recipe]
- [Blend Ratio]: Mix equal parts (1:1:1:
- of fennel, cumin, mustard, and nigella, reducing highly bitter fenugreek to half (
- , and store in a jar.
- [Tempering]: Heat mustard oil in a pan, add
- tsp of Panch Phoron.
- [Transfer Aroma]: Once spices crackle and transfer aroma to oil (NEVER burn black), add veg (potato, cauliflower etc.) and stir-fry.
Learn more Substitutes, pairings, tips
Key spices
Fennel(Sweet aroma)、Nigella(Onion aroma)、Cumin(Curry aroma)
Substitutes at Japanese supermarkets
(Irreplaceable. Must gather all 5 seeds)
Pairing
Tarkari (Veg Curry) / Aloo Tama (Bamboo Soup) / Achar (Salads)
Trivia
Nepali home cooking's greatest feature is not relying on 'Garam Masala' (powdered spice mix) but designing aromas by heating 'whole seeds' like Panch Phoron in oil. Using this instantly turns any veg stir-fry into 'pro Nepali flavor'.
Eating tips & etiquette
At the start of veg stir-fries (Tarkari), crackle in oil before adding ingredients. When eating, enjoy the popping texture of the seeds and the distinct aromas bursting from each spice when bitten.
Allergen
None