Bengali 5 Spices Recipes

PANCH PHORON, BENGALI FIVE-SPICE

Steps:

• Mix all together, You can use less or more of your favorite seeds so adjust to taste.
• Store out of light in a sealed jar.
• This recipe is meant to be used as whole seeds roasted before using in a recipes to release the oils for more fragrance.
• Roast in hot oil, until a strong aroma of each spice is released, and use the fragrant oil as a base to cook dal, meats or vegetables.
• Roast in Vegetable oil (vegan), butter or ghee and add as seasoning to different dals or thick curries.

BENGALI 5-SPICES

Steps:

• In a medium cast-iron or nonstick wok or skillet, roast together all the ingredients, stirring and shaking the pan over medium-high heat until heated through, about 2 minutes. Let cool, then store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.VARIATION: For a Punjabi version, mix the spices and grind them in a spice or coffee grinder until coarsely ground.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.