Panch Phoron | Panch Phoran

Name: Panch Phoron | Panch Phoran
Prep time: 5 min
Total time: 5 min
Yield: 1 small bottle
Ingredients: 2 tablespoons cumin seeds; 2 tablespoons nigella seeds; 2 tablespoons wild celery seeds; 2 tablespoons fennel seeds; 1 tablespoon fenugreek seeds

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5.0

12 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
1 small bottle
Course
Condiments
Cuisine
Indian

Panch Phoron | Panch Phoran

Chad Simpson

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Panch phoron or panch phoran or panch masala is a blend of 5 aromatic spices used in Bengali cooking as well as in Eastern Indian cuisine. This spice blend looks colorful, attractive and is made of four bold, aromatic spices and one legume.

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Ingredients

Servings

2 tablespoons cumin seeds
2 tablespoons nigella seeds (kalonji)
2 tablespoons wild celery seeds (radhuni) or mustard seeds (rai)
2 tablespoons fennel seeds (saunf, mouri)
1 tablespoon fenugreek seeds (methi dana)

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Instructions

Mix all the spices in a bowl or directly in a small glass jar.
Tightly seal the jar. Store the panch phoron in a cool, dry place.
Shake the jar before each use to make sure the spices are evenly distributed.
Use the spices as required in the recipe. Usually panch phoron is tempered or fried in oil to release their flavors and then the other ingredients are added.