Ingredients: Cumin seed, fennel seed, nigella, brown mustard seed and fenugreek seed.
Uses: With a clean, almost herbal aroma and a flavor that enhances without overwhelming, Panch Phoron is a staple in Bengali cuisine, also known as Bengali Five Spice. This blend of whole spices—typically including fenugreek, nigella, cumin, black mustard, and fennel seeds—is perfect for adding depth and warmth to legumes, lentils, and vegetable dishes.
Traditionally, it’s used to temper hot oil before adding other ingredients, releasing its rich, aromatic flavors into the dish. It’s also excellent for:
• Spicing ghee to pour over dal for an authentic finish.
• Adding to stir-fries or roasted vegetables for a crunchy, flavorful bite.
• Tossing with potatoes or eggplant for a bold, earthy flavor.
• Mixing into pickling brines for a unique twist.
• Sprinkling over savory breads or naan before baking.
This versatile blend adds a layer of complexity and warmth to dishes, bringing the vibrant flavors of Eastern India to your kitchen!