Panch Phoron Bengali Five Spice Recipes

PANCH PHORON | PANCH PHORAN

Panch Phoron | Panch Phoran image

Panch phoron or panch phoran or panch masala is a blend of 5 aromatic spices used in Bengali cooking as well as in Eastern Indian cuisine. This spice blend looks colorful, attractive and is made of four bold, aromatic spices and one legume.

Provided by Dassana Amit

Time 5m

Number Of Ingredients 5

Ingredients

2 tablespoons cumin seeds
2 tablespoons nigella seeds ((kalonji))
2 tablespoons wild celery seeds ((radhuni) or mustard seeds (rai))
2 tablespoons fennel seeds ((saunf, mouri))
1 tablespoon fenugreek seeds ((methi dana))

Steps:

Mix all the spices in a bowl or directly in a small glass jar.
Tightly seal the jar. Store the panch phoron in a cool, dry place.
Shake the jar before each use to make sure the spices are evenly distributed.
Use the spices as required in the recipe. Usually panch phoron is tempered or fried in oil to release their flavors and then the other ingredients are added.

PANCH PHORON, BENGALI FIVE-SPICE

Panch Phoron, Bengali Five-Spice image

This is a blend of aromatic seeds. usually fried in oil or ghee before adding anything else to the pot, flavoring the oil and releasing the aroma of the oils in the seeds and causing them to pop in the pan. Other ingredients are added at this point, the mixture adding sweetness and bringing forward the flavors of vegetables like Bengali butternut squash, beef, fish or lentils.

Provided by Rita1652

Categories Asian

Time 5m

Yield 5 teaspoons, 25 serving(s)

Number Of Ingredients 5

Ingredients

1 teaspoon fenugreek seeds
1 teaspoon nigella seeds
1 teaspoon fennel seed
1 teaspoon cumin
1 teaspoon radhuni seeds or 1 teaspoon celery seed

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.

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