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.
|Ajwain or Carom seeds|
|Radhuni or wild celery seeds|
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:
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.
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.