Panch Phoron
A microcosm woven with 5 stars! The Heart of Bengali Fragrance
Description
An East India-unique mixed spice blending equal parts of 'five (Panch)' whole spices: cumin, fennel, mustard, nigella (Kalonji), and fenugreek.
Classification: For Maniacs,Whole Spice,Unique Bitterness
Shops selling Panch Phoron
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cumin seeds
- Fennel seeds
- Mustard seeds
- Kalonji
- Fenugreek seeds
Instructions
- Mix cumin, fennel, mustard, Kalonji (nigella), fenugreek seeds in a '1:1:1:1:1' ratio (*halve fenugreek if bitterness is too strong).
- When making Bengali veg curry (Shukto), bean soup (Dal), or fish curry, fry
- tbsp in mustard oil at initial tempering.
- Once the
- spices pop sequentially releasing aroma, toss in veg/onions before burning, creating a complex sweet/bitter base.
Learn more Substitutes, pairings, tips
Key spices
Cumin seeds、Fennel seeds、Mustard seeds、Kalonji、Fenugreek seeds
Substitutes at Japanese supermarkets
None
Pairing
Shukto (veg stew), Macher Jhol (fish curry)
Trivia
[Trend] While Garam Masala is 'powder' used at the 'end of cooking', Panch Phoron is 'whole' used at the 'start of cooking'. Called a magic blend among maniacs as it instantly turns any veg stir-fry into authentic 'Bengali taste'.
Eating tips & etiquette
[Unique Usage] Do not powder; 'invariably keep whole (grains)' to fry in oil, chewing and crushing along with curry to enjoy the harmony of 5 changing aromas in the mouth!
Allergen
None