Panch phoron
Panch phoron | |
| Alternative names | Panch phodan, pancha phutana |
|---|---|
| Type | Spice blend |
| Region or state | India, Bangladesh |
| Main ingredients | Fenugreek seed, nigella seed, cumin seed, black mustard seed (or wild celery seed (radhuni)), and fennel seed |
| Ingredients generally used | Radhuni |
| Similar dishes | Chinese five-spice powder |
Panch phoron (pānch phoron (Bengali: পাঁচ ফোড়ন), panch phoran (Bhojpuri:𑂣𑂁𑂒 𑂤𑂷𑂩𑂢), pānch phodan or pāncha phutaṇa (Odia: ପାଞ୍ଚ ଫୁଟଣ), is a whole spice blend, originating from the eastern part of India, used as a prominent ingredient in the cuisines of Bengal, Odisha, and the Bhojpuri region. It is also used in the cuisines of Bangladesh, Northeast India, Bhojpur,[1] Mithila, Assam and Nepal. The name literally means "five spices".
All of the spices in panch phoron are seeds. Typically, it consists of fenugreek seed (methi), cumin seed (jeera), nigella seed (kalonji), black mustard seeds and fennel seed (saunf) in equal parts.[2][3] The black mustard seeds are sometimes substituted with wild celery seed (radhuni).[2] Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.[2] Unlike most spice mixes, panch phoron is always used whole.
See also
References
- ^ "The Bhojpuri feast". India Perspectives. 2 October 2020. Retrieved 18 June 2022.
..panchphoran (a mix of cumin; radhuni, a strong spice; dry fenugreek seeds, fennel seeds and nigella seeds) are the two pillars of Bihari cuisine
- ^ a b c Deepika Sahu (10 May 2012). "The power of five seeds". The Times of India. Retrieved 13 June 2020.
- ^ "Panch Phoron Seeds Glossary | Recipes with Panch Phoron Seeds". Tarladalal.com. Retrieved 13 July 2012.