Panch Phoron (Bengali Five Spice)

#panchphoron #bengalifivespice #bangla #fenugreek #methi #fennel #nigella #cumin #jeera #mustardseedThis spice blend, most commonly found in Bengali cooking (of Eastern India and Bangladesh) is a fragrant, full-bodied mix great for both meat and vegetarian dishes. I rely heavily on this mix in my kitchen.It can be used in a number of ways including in a rub, marinade, brine, mirepoix or bouquet garni, or a flavorful oil to garnish your final dish.

Measure equal parts of the following spice and store in an airtight container. I recommend grinding as needed, although you can toast and grind in advance, then store for up to three months (before the flavor begins to diminish.)

  • fenugreek  seed
  • fennel seed
  • nigella seed
  • brown mustard seed
  • cumin seed
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2 thoughts on “Panch Phoron (Bengali Five Spice)

  1. Pingback: Bengali Spiced Kohlrabi Salad | Learning to Poach

  2. Pingback: Roasted Cauliflower with Coriander & Pink Salt | Learning to Poach

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