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A photo realistic image of an Indian meal with a bowl of chicken curry, various condiments, and breads on a brown tablecloth.

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 1/4 cup jar
Author: House Hunk

Equipment

Ingredients

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.
  • Store the Panch Phoron in an airtight container until ready to use.
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