Best 3 Panch Phoron Bengali Five Spice Recipes

Panch phoron, also known as Bengali five spice, is a quintessential spice blend used extensively in Bengali cuisine. This aromatic spice mix is a blend of five whole spices that imparts a distinct flavor and aroma to a variety of dishes. Comprising cumin, fenugreek, fennel, nigella, and black mustard seeds, panch phoron adds a unique depth and complexity to both vegetarian and non-vegetarian dishes. This article delves into the culinary world of panch phoron, exploring its origins, traditional uses, and the diverse range of recipes that showcase its versatility.

Check out the recipes below so you can choose the best recipe for yourself!

PANCH PHORON | PANCH PHORAN

Panch Phoron | Panch Phoran image

Panch phoron or panch phoran or panch masala is a blend of 5 aromatic spices used in Bengali cooking as well as in Eastern Indian cuisine. This spice blend looks colorful, attractive and is made of four bold, aromatic spices and one legume.

Provided by Dassana Amit

Categories Condiment

Time 5m

Number Of Ingredients 5

Ingredients

2 tablespoons cumin seeds
2 tablespoons nigella seeds ((kalonji))
2 tablespoons wild celery seeds ((radhuni) or mustard seeds (rai))
2 tablespoons fennel seeds ((saunf, mouri))
1 tablespoon fenugreek seeds ((methi dana))

Steps:

Mix all the spices in a bowl or directly in a small glass jar.
Tightly seal the jar. Store the panch phoron in a cool, dry place.
Shake the jar before each use to make sure the spices are evenly distributed.
Use the spices as required in the recipe. Usually panch phoron is tempered or fried in oil to release their flavors and then the other ingredients are added.

PANCH PHORON - INDIAN 5-SPICE

Panch Phoron - Indian 5-Spice image

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

Ingredients

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

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

PANCH PHORON, BENGALI FIVE-SPICE

Panch Phoron, Bengali Five-Spice image

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

Ingredients

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

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.

Tips:

To enhance the flavor of panch phoron, dry roast the spices over medium heat until fragrant and slightly darker in color before using.
Store panch phoron in an airtight container in a cool, dry place. It will keep for up to six months.
Use panch phoron in small amounts, as the flavor is quite strong. A little goes a long way.
Experiment with panch phoron in different dishes. It can be used in curries, stir-fries, soups, and even desserts.
Panch phoron is a great way to add a unique flavor to your cooking. Be creative and have fun with it!

Conclusion:

Panch phoron is a versatile and flavorful spice blend that can be used in a variety of dishes. Its unique flavor is sure to add a special touch to your cooking. So next time you're looking for a way to spice up your meal, reach for panch phoron. You won't be disappointed.