Panch phoron

Panch phoron
Panch phoron
Alternative namesPanch phodan, pancha phutana
TypeSpice blend
Region or stateBangladesh, East India
Main ingredientsFenugreek seed, nigella seed, cumin seed, black mustard seed (or wild celery seed (radhuni)), and fennel seed
Ingredients generally usedRadhuni
Similar dishesChinese five-spice powder
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Pancha phutana (in Odia) in frying pan

Panch phoron (Bengali: পাঁচ ফোড়ন), panch phoran (Bhojpuri: 𑂣𑂁𑂒 𑂤𑂷𑂩𑂢), pānch phodan or pāncha phutaṇa (Odia: ପାଞ୍ଚ ଫୁଟଣ), is a whole spice blend, originating from Bangladesh and the eastern part of India, used as a prominent ingredient in the cuisines of Bangladesh, Indian states of West Bengal, Odisha, and the Bhojpuri region of Bihar. It is also used in the cuisines of Northeast India, other areas of Bhojpur, 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 (mouri/saunf) in equal parts. The black mustard seeds are sometimes substituted with wild celery seed (radhuni). Some cooks prefer to use smaller proportions of fenugreek seeds, because of their mildly bitter taste. Unlike most spice mixes, panch phoron is always used whole.

See also

References

  1. ↑ "The Bhojpuri feast". India Perspectives. 2 October 2020. Archived from the original on 19 January 2022. 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
  2. 1 2 3 Deepika Sahu (10 May 2012). "The power of five seeds". The Times of India. Retrieved 13 June 2020.
  3. ↑ "Panch Phoron Seeds Glossary | Recipes with Panch Phoron Seeds". Tarladalal.com. Archived from the original on 25 January 2023. Retrieved 13 July 2012.