Panch phoran (five spices mixed)

Although each and every spice has its own aroma and flavor, but when it mixed together and put into ghee/oil till it sputter; it gives the tremendous flavor and aroma to the dishes, doesn’t matter the dish is vegetable curry or fish.

It is also used into pickling the vegetables.

Traditionally it is used in eastern India, Nepal and Bangladesh. Bengalis love the taste and aroma of this mix spices.

Ingredients:

  • Cumin: 1 tablespoon
  • Fennel seed: 1 tablespoon
  • Black mustard seed: 1 tablespoon
  • Fenugreek seed: 1 tablespoon
  • Onion seed (Kalonji): 1 tablespoon

Method:

  1. Put all the five spices in a jar and mix well. Panch phoran is ready.
Panch phoran (five spices mixed)

Panch phoran (five spices mixed)

Ingredients

Ingredients

Put all the five spices

Put all the five spices

Panch phoran (five spices mixed)

Panch phoran (five spices mixed)

Note: You can take any amount; important is that all spices should be equal in volume. This is very simple but due to its simplicity its importance does not diminishes. In Indian cooking; since long this is used and we Indians are habitual to the special test and aroma created by “panch phoran” but many of us don’t know which five spices.

CC BY-NC-SA 4.0 Panch phoran (five spices mixed) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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