Name: Homemade Panch Phoron, Bengali Five-Spice
Cook time: 10 min
Total time: 10 min
Ingredients: 2 tbsp black mustard seeds; 2 tbsp cumin seeds; 2 tbsp fennel seeds; 2 tbsp fenugreek seeds; 2 tbsp nigella seeds

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Spice up your kitchen with this homemade Bengali five-spice! Learn how to make Panch Phoron and take your dishes to the next level.

HOMEMADE BENGALI FIVE SPICE (PANCH PHORON)

Are you ready to take your dishes on a flavorful journey? Look no further than Panch Phoron, the Bengali five-spice blend that will transport your taste buds to new heights! This aromatic blend of five different seeds will add a warm and earthy flavor to your dishes, perfect for enhancing the taste of vegetables, lentils, fish, and meat. Plus, making this spice blend at home is a breeze. So let’s spice things up and get cooking!

WHAT IS PANCH PHORON?

Panch Phoron, also known as Bengali five-spice, is a popular spice blend used in Bangladeshi, Indian, and Nepali cuisine. Panch Phoron translates to “five spices,” as it is made up of five different seeds. It is commonly used to flavor vegetables, lentils, fish, and meat dishes.

WHAT DOES THIS BENGALI FIVE SPICE BLEND TASTE LIKE?

Panch Phoron has a unique flavor profile, with a slightly bitter and earthy taste from the mustard and fenugreek seeds, a sweet and refreshing flavor from the fennel seeds, and a nutty and slightly onion-like flavor from the nigella seeds. The cumin seeds add a warm and spicy flavor to the mix. The combination of all five seeds creates a warm and aromatic flavor that is perfect for enhancing the taste of any dish.

Panch Phoron, has a flavor profile that is somewhat similar to garam masala or curry powder, but with a more earthy and bitter taste from the mustard and fenugreek seeds. The combination of the five seeds creates a unique flavor that is warm, aromatic, and slightly sweet, making it perfect for a variety of dishes.

HOMEMADE PANCH PHORON SEASONING INGREDIENTS

2 tbsp black mustard seeds
2 tbsp cumin seeds
2 tbsp fennel seeds

2 tbsp fenugreek seeds
2 tbsp nigella seeds

HOW TO MAKE THIS BENGALI FIVE SPICE RECIPE

In a dry pan, toast the black mustard, cumin, fennel, fenugreek, and nigella seeds on medium heat until they start to pop and release their aroma. Make sure to stir constantly to prevent burning.

Remove the pan from the heat and let the seeds cool down.
Transfer the cooled seeds to a spice grinder or mortar and pestle and grind them to a coarse powder.
Store the Panch Phoron in an airtight container until ready to use.

CAN YOU MAKE PANCH PHORON SEASONING AHEAD OF TIME?

Yes, Panch Phoron can be made ahead of time and stored in an airtight container for up to six months. It is best to grind the seeds just before use to ensure maximum flavor.

CAN YOU FREEZE BENGALI 5 SPICE?

While Panch Phoron can be frozen, it is not recommended. The moisture in the freezer can cause the spices to lose their flavor and aroma.

WHAT TO SERVE USING BENGALI FIVE SPICES?

Panch Phoron is versatile and can be used in a variety of dishes, including lentils, vegetables, curries, and meat dishes. It can also be used to flavor rice dishes, marinades, and dips.

WHAT KITCHEN TOOLS DO I NEED TO MAKE PANCH PHORON SEASONING?

To make Panch Phoron, you will need:

A nonstick pan

Measuring spoons
A spice grinder or mortar and pestle
An airtight container for storage.

Homemade Panch Phoron, Bengali Five-Spice

Spice up your kitchen with this homemade Bengali five-spice! Learn how to make Panch Phoron and take your dishes to the next level.

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Cook Time: 10 minutes

Total Time: 10 minutes

Course: Seasoning

Cuisine: Bangladeshi, Indian, Nepali

Keyword: Bengali, Bengladeshi Cuisine, Homemade spice blend, Indian Cuisine, Nepali Cuisine

Servings: 1/4 cup jar

Author: House Hunk

Equipment

Spice Grinder

Ingredients

2 tbsp black mustard seeds
2 tbsp cumin seeds

Instructions

In a dry pan, toast the black mustard, cumin, fennel, fenugreek, and nigella seeds on medium heat until they start to pop and release their aroma. Make sure to stir constantly to prevent burning.
Remove the pan from the heat and let the seeds cool down.
Transfer the cooled seeds to a spice grinder or mortar and pestle and grind them to a coarse powder.