Panch Phoron (Bengali 5 Spice)
Panch phoron is a traditional spice blend originating from Bengali cuisine in Eastern India. The name "panch phoron" translates to "five spices" in Bengali, and the blend typically includes equal parts of five seeds: fenugreek, nigella, cumin, black mustard, and fennel. This unique mixture provides a distinctive and aromatic flavour profile, lending a warm and slightly bitter taste to a variety of dishes, especially in vegetable preparations, lentil stews, and pickles. Panch phoron is often tempered in hot oil to release its flavours before being added to the main dish.
Panch phoron is a traditional spice blend originating from Bengali cuisine in Eastern India. The name "panch phoron" translates to "five spices" in Bengali, and the blend typically includes equal parts of five seeds: fenugreek, nigella, cumin, black mustard, and fennel. This unique mixture provides a distinctive and aromatic flavour profile, lending a warm and slightly bitter taste to a variety of dishes, especially in vegetable preparations, lentil stews, and pickles. Panch phoron is often tempered in hot oil to release its flavours before being added to the main dish.
Panch phoron is a traditional spice blend originating from Bengali cuisine in Eastern India. The name "panch phoron" translates to "five spices" in Bengali, and the blend typically includes equal parts of five seeds: fenugreek, nigella, cumin, black mustard, and fennel. This unique mixture provides a distinctive and aromatic flavour profile, lending a warm and slightly bitter taste to a variety of dishes, especially in vegetable preparations, lentil stews, and pickles. Panch phoron is often tempered in hot oil to release its flavours before being added to the main dish.
