Panch phoron is an Indian whole spice blend that adds a kaleidoscopic medley of flavors to dishes from eastern India, Nepal and Bangladesh. The recipe takes just five minutes to put together, with no toasting and blending needed!
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Panch phoron is an Indian whole spice blend that adds a kaleidoscopic medley of flavors to dishes from eastern India, Nepal and Bangladesh. The recipe takes just five minutes to put together, with no roasting and blending needed!

What is panch phoron"

Panch phoron (also called paanch phoron or panch phoran) is a whole spice blend used in the cuisine of eastern Indian states like West Bengal, Assam and Orissa, and in neighboring Nepal and Bangladesh. "Panch phoron" literally translates from Bengali into "five tempering spices," with the five spices being cumin seeds, fennel seeds, nigella seeds, fenugreek seeds and black mustard seeds (some Bengalis use radhuni, the seeds of wild celery, instead of mustard) .
Each spice contributes a specific flavor to the blend and together these distinct flavors work their alchemy to create food that tastes nothing short of magical.

Fennel is licorice-like, with a sharp sweetness. Fenugreek seeds are bitter, with a sweet undertone. Cumin seeds are earthy and mustard seeds are nutty. Nigella seeds contribute an oniony flavor (they are also called onion seeds for this reason although they do not...