Showing posts with label bengali five spice. Show all posts
Showing posts with label bengali five spice. Show all posts

Apr 19, 2017

Panch Phoron (Bengali Five Spice)

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Panch Phoron is a fragrant blend of five spices and a signature flavor of traditional Bengali cuisine. Panch means five and phoron means spices or flavors. What makes this spice mix unusual is that it's typically used in its whole form rather than ground or powdered. Panch phoron can be used with any vegetable or lentil dish and is particularly good with seafood.

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The five spices that traditionally comprise panch phoron are: fenugreek seed, nigella seed,  radhuni seed, fennel seed, and cumin seed. All the spices have their own unique notes: the pungent maple-like flavor of fenugreek seed, the celery-like greeness of radhuni seed, the slightly bitter oregano-like nigella seed, the anisic punch of fennel seed, and the peppery warmth of cumin seed. So simple yet such depth of flavor!
Ajwain or Carom seeds
Radhuni or wild celery seeds
Some variations may substitute anise for the fennel, ajwain for the radhuni, and black cumin for nigella. Generally the ingredients are added in equal proportions, though this can vary according to taste. To make panch phoron you simply mix equal amounts of all the spices together and store it in an airtight container.

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In the tradition of Bengali cuisine, one usually fries the panch phoron first in cooking oil or ghee. This causes the whole spices to start popping and become wonderfully fragrant. This technique is called baghaar or bagar in Bengali, and chaunk in Hindi. After this tempering, other ingredients are added to the fried spices to be coated or infused with the mixture. Dry roasted panch phoron is sometimes ground to make a powder that is sprinkled on chutneys. Although panch phoran is utilized in other parts of northern and eastern India, it's almost impossible to imagine Bengali food without it!

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Panch phoron is available commercially under several brand names. You may also see this blend called panch puran, panch phutana,  panch phoran or panch pora. If you'd like to make it yourself here's the recipe:

Ingredients:
1 TBS nigella/kalonji seeds
1 TBS cumin/jeera seeds
1 TBS mustard seeds (or radhuni/wild celery seeds)*
1 TBS fennel/saunf seeds
1 TBS fenugreek/methi seeds

Here's what to do:
1) Combine all the ingredients in an airtight light-proof container.

2) Shake well to mix ingredients. Store sealed away from heat or direct light.

Helpful Hints:
I'm using mustard seeds in place of the traditional radhuni/wild celery seeds. You could also use ajwain for the Nepali version of panch phoron or just the plain celery seeds you can find in western markets.
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