Panch Phoron (Bengali five-spice blend) Recipe
Panch phoron is an Indian whole spice blend that adds a kaleidoscopic medley of flavors to dishes from eastern India, Nepal and Bangladesh. The recipe takes just five minutes to put together, with no toasting and blending needed!
Servings: 4 uses (1 tablespoon each)
Calories: 21kcal
Equipment
- Small bowl
Ingredients
- 2 teaspoons fennel seeds (mouri/saunf/sombu)
- 2 teaspoons cumin seeds (jeera/jeeragam)
- 2 teaspoons black mustard seeds (shorshe/rai/kadagu)
- 2 teaspoons nigella seeds (kalojeera/kalonji)
- 2 teaspoons fenugreek seeds (methi/vendhayam)
Instructions
- Place the five spices for panch phoron in a bowl. Mix and store in an airtight jar until ready to use.
Notes
- The key to making a good, balanced panch phoron is to use the same quantity (by volume) of each of the seeds. Don't be tempted to cut down on one spice just because you don't like the flavor of an individual spice, or you will throw the entire spice blend off-kilter.
- Panch phoron should be stored in an airtight jar in a dark, cool cupboard away from direct sunlight. Because it is a whole spice blend it has a longer shelf life than a powdered spice blend would have, but it is best used up within a year.
Nutrition
Serving: 1tablespoon | Calories: 21kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 61mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 16IU | Vitamin C: 0.5mg | Calcium: 29mg | Iron: 2mg