Panch phoron
 Panch phoron | |
| Alternative names | Panch phodan, Pancha phutana |
|---|---|
| Type | Spice blend |
| Region or state | India, Bangladesh |
| Main ingredients | Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed |
| Ingredients generally used | Radhuni |
| Similar dishes | Chinese five-spice powder |
Pānch phoron (Bengali: পাঁচ ফোড়ন), pānch phodan or pāncha phutaṇa (Odia: ପାଞ୍ଚ ଫୁଟଣ) is a whole spice blend, originating from eastern part of India, used as a prominent ingredient in the cuisines of Bengal, Odisha, and other parts of the region. It is also used in the cuisines of Bangladesh, Northeastern India, Bhojpur,[1] Mithila, Assam and Nepal. The name literally means "five spices".
All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed (methi), cumin seed (jeera), nigella seed (kalonji), wild celery seed (radhuni or joni in Assamese) and fennel seed (sauf) in equal parts.[2] Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.[3] Unlike most spice mixes, panch phoran is always used whole.
See also
[edit]References
[edit]- ^ "The Bhojpuri feast". India Perspectives. 2 October 2020. Retrieved 18 June 2022.
..panchphoran (a mix of cumin; radhuni, a strong spice; dry fenugreek seeds, fennel seeds and nigella seeds) are the two pillars of Bihari cuisine
- ^ "Panch Phoron Seeds Glossary | Recipes with Panch Phoron Seeds". Tarladalal.com. Retrieved 13 July 2012.
- ^ Deepika Sahu (10 May 2012). "The power of five seeds". The Times of India. Retrieved 13 June 2020.