1/2 teaspoon Panch Phoron Spice Mix

Panch Phoron


India - Bengal   -   Panch Phoron Bengali 5 spice
Makes:
Effort:
Sched:
DoAhead:  		 5 T
*
5 min
Yes		 This spice mix is much used in northeastern India (West Bengal, Bihar, Odisha, Jharkhand, and Assam) as well as Bangladesh and parts of Nepal.

This spice mix is used as a "Tempering", added to the hot oil before other ingredients, particularly in vegetable, dal, and bean recipes. It is ready for other ingredients when the Mustard Seeds are popping well.

1
1
1
1
1
T
T
T
T
T
Cumin Seed
Fennel Seed
Mustard Seed (1)  
Fenugreek Seed
Nigella (2)
Make   -   (5 min)
  1. Mix together all items. In a tightly sealed jar, placed away from heat and sunlight, this mix will be usable for 1 year.

NOTES:

  1. Mustard Seed:

      In India, black or very dark brown mustard seeds are used. The very dark brown seeds are available from well stocked Mexican spice sections.

  2. Nigella:

      [Kalonji]   For some unknown reason this seed is called "Black Cumin" in Bengal, but nowhere else. It is no way whatever related to Cumin, black or regular. Many recipes call it "Black Onion Seed" which is incorrect everywhere, though it does at least look a little like onion seeds. In the North American supplement industry it is called "Black Seed". For details (and its many other names) see our Nigella page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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