Panch Phoron
Learn how to make, use, and store Panch Phoron, the Bengali five-spice of cumin, fennel, mustard, fenugreek and nigella.
The ingredients listed make a standard Bengali Five-Spice, but many cooks have their own recipe for this mixture. Sometimes celery seed is substituted for the mustard seed, or onion seed for the cumin. In Bengal, radhuni is often used instead of mustard seed, but this seed is hard to find outside India.
- Panch Phoron is five whole seeds in equal parts: cumin, fennel, mustard, fenugreek and nigella.
- Use it by tempering whole seeds in hot oil until they pop, or toast and grind for a stored spice mix.
- Substitutes exist like celery seed or onion seed, while radhuni can replace mustard where available.
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Preparation Instructions:
Mix all seeds together. For most recipes, add seed mixture to hot oil until they pop, then add other ingredients to spices. For making this spice blend for later use, toast seeds in a dry heavy skillet until they smell good. Cool and grind together.
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Frequently Asked Questions
What is Panch Phoron?
Panch Phoron is a traditional Bengali spice blend of five seeds used whole or toasted. It brings a warm, aromatic, slightly bitter and sweet balance to dals, vegetables, pickles and stir fries.
What are the exact ingredients and proportions?
Use equal parts of cumin, fennel, mustard, fenugreek and nigella (charnushka or kalonji). A common batch is 1 tablespoon of each seed.
How do I use Panch Phoron in cooking?
Heat oil, add the whole seed mix and cook briefly until the seeds crackle or pop. Then add other ingredients like onions, garlic, or vegetables so the spices infuse the dish.
Should I toast or grind the seeds?
For immediate use, add whole seeds to hot oil. To make a stored blend, dry toast the seeds in a skillet until fragrant, let them cool, then grind if you prefer a powder. Whole seeds keep their aroma longer than ground powder.
Can I substitute any seeds if I do not have them?
Yes. Some cooks swap mustard for celery seed or cumin for onion seed. In Bengal radhuni is used instead of mustard, but it is rare outside India and has a stronger, celery-like flavor.
How should I store Panch Phoron and how long does it last?
Keep whole Panch Phoron in an airtight container in a cool, dark place. Whole seeds stay flavorful for 6 to 12 months. Ground spice loses strength faster, about 2 to 3 months.
Where can I buy Panch Phoron or the individual seeds?
Find Panch Phoron or the seeds at Indian or South Asian grocery stores, specialty spice shops, and many online retailers. Nigella seed may be labeled as kalonji or charnushka.
What is Panch Phoron?
Panch Phoron is a traditional Bengali spice blend of five seeds used whole or toasted. It brings a warm, aromatic, slightly bitter and sweet balance to dals, vegetables, pickles and stir fries.
What are the exact ingredients and proportions?
Use equal parts of cumin, fennel, mustard, fenugreek and nigella (charnushka or kalonji). A common batch is 1 tablespoon of each seed.
How do I use Panch Phoron in cooking?
Heat oil, add the whole seed mix and cook briefly until the seeds crackle or pop. Then add other ingredients like onions, garlic, or vegetables so the spices infuse the dish.
Should I toast or grind the seeds?
For immediate use, add whole seeds to hot oil. To make a stored blend, dry toast the seeds in a skillet until fragrant, let them cool, then grind if you prefer a powder. Whole seeds keep their aroma longer than ground powder.
Can I substitute any seeds if I do not have them?
Yes. Some cooks swap mustard for celery seed or cumin for onion seed. In Bengal radhuni is used instead of mustard, but it is rare outside India and has a stronger, celery-like flavor.
How should I store Panch Phoron and how long does it last?
Keep whole Panch Phoron in an airtight container in a cool, dark place. Whole seeds stay flavorful for 6 to 12 months. Ground spice loses strength faster, about 2 to 3 months.
Where can I buy Panch Phoron or the individual seeds?
Find Panch Phoron or the seeds at Indian or South Asian grocery stores, specialty spice shops, and many online retailers. Nigella seed may be labeled as kalonji or charnushka.
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