Panch Phoron (Indian Five-Spice) is a blend of five flavourful spices/seeds, cumin seeds (jeera), fennel seeds, fenugreek seeds(methi dana), nigella seeds (kalonji) and mustard seeds (sarson dana). These five spices are used as a tempering which gives a distinct aroma and flavour to the Bengali cuisine. Let’s see how Panch phoron is made at home.
Panch Phoron (Indian Five-Spice)
Panch phoron literally means FIVE SPICES. Pas Phoron, Panchu Phutana, Panch Puran are some other names of this Indian five spice. Generally an equal proportion of spices/seeds like mustard seeds, nigella seeds, cumin seeds, fenugreek seeds and fennel seeds are mixed together. But you can also adjust the proportion according to your taste.
Bengali five spice (panch phoron) is another essential ingredient in Bengali cuisine just like this BENGALI GARAM MASALA that I had shared a few days back. Panch phoron is usually used whole as a tempering in the beginning to flavour the dish.
Have a look at the macros of the spices/ seeds used to make Panch Phoron (Indian five-spice).
Mustard Seeds/ Sarson dana
Mustards are small round seeds around 1mm to 2 mm in size and found in black, brown and yellow colour. I have used the brown variety of mustards. This is how it looks. Never imagined that mustards have so much texture on their surfaces. Just amazed how amazing it looks.
Methi seeds/ Fenugreek seeds
Golden brown and hard seeds. They are slightly bitter in taste, so some people like to adjust and add a little less amount of fenugreek seeds in panch phoron.
Cumin seeds/ Jeera
Nigella Seeds/ Kalonji/ Kalo Jeera
Fennel Seeds /Mouri
Mouri/Fennel seeds are fragrant, small, oblong shaped seeds with a slightly sweet taste. these seeds are served after a meal as a mouth freshener as the act as an effective aid to digestion.
Here are few recipes that you can try with PAnch Phoron (Indian five Spice).
Mulo Diye Matar Dal (Yellow Split Pea dal with Radish)
Kacha Aamer Mishti Achar – Sweet Raw Mango Pickle
Kumro aar Chingri Macher Torkari
Mansa Tarkari (Mutton Curry) Odia Style
How to make PANCH PHORON at home?
Panch Phoron | How to make Panch phoron at home | Indian Five Spice
- airtight container
- 2 tbsp Mustard seeds/ Sarsoon
- 2 tbsp Methi seeds/ Fenugreek seeds
- 2 tbsp Cumin seeds/Jeera
- 2 tbsp Nigella seeds/ KAlonji
- 2 Fennel seeds/Mouri
- Combine all the spices in an airtight container and store it in a dark cool place. Use as required
I hope you make and enjoy the recipes with Panch Phoron.
You know what guys I would love to see your creations. If you do try this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
angiesrecipesMarch 3, 2020
Indian is the kingom of the spices 🙂 Can’t wait to try this!
[email protected] BongMarch 7, 2020
This spice mix is used as tempering in so many Indian dishes..