Panch Phoron Indian 5 Spice Recipes

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PANCH PHORON - INDIAN 5-SPICE

Panch Phoran is a Bengali spice mixture used to provide a base flavoring to many Indian recipes. The flavors drift from one to another with each bite, giving the spices a chance to surprisingly show the unique flavor rather than disappearing in a blur of spices ground together. The spices themselves are commonly found in Indian markets (at a much better price as well!), although some high end supermarkets may have them, provided their shelf space allows it. If you cannot find your spices there, I strongly suggest buying on the internet.

Provided by PalatablePastime

Categories     Pakistani

Time 7m

Yield 1/3 cup

Number Of Ingredients 5



Panch Phoron - Indian 5-Spice image

Steps:

  • Mix seeds and store in an airtight container. Do NOT grind them before storage or cooking (they are used whole).
  • When using in a recipe, add the mixed seeds into a pan with ghee or cooking oil.
  • When they sizzle and pop a little bit, begin adding the other ingredients to the pan.

Nutrition Facts : Calories 392.7, Fat 18.4, SaturatedFat 1.3, Sodium 69.5, Carbohydrate 48.2, Fiber 21.9, Sugar 2.7, Protein 22

1 tablespoon nigella seeds
1 tablespoon black mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon fennel seed
1 tablespoon cumin seed

PANCH PHORON, BENGALI FIVE-SPICE

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



Panch Phoron, Bengali Five-Spice image

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.

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

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