Panch Phoron (Bengali Five-Spice Blend)
Panch Phoron is a whole spice blend from Eastern Indian Cuisine that provides a medley of flavors to the dish. Making this spice mix takes less than five minutes and does not require roasting or grinding!
Ingredients
- 1 tablespoon cumin seeds (jeera)
- 1 tablespoon mustard seeds (rai)
- 1 tablespoon fenugreek seeds (methi dana)
- 1 tablespoon fennel seeds (saunf)
- 1 tablespoon nigella seeds (kalonji)
Instructions
- Take one tablespoon of each seed and place them in a bowl or a glass jar.
- Mix well, and the Panch Phoron is ready.
- If you do not like the bitterness of fenugreek seeds, you can add 2 teaspoon of them instead of a tbsp.
- Store the spice blend in an airtight container or jar and place in a cool, dry place.
- Use Panch Phoron as required for the recipe. Generally, Panch Phoron is tempered in hot oil to release the flavors, and then other ingredients should be added.
Storing Suggestions
- Store the Panch Phoron spice blend in an airtight container or jar at room temperature for up to six months.
- However, I suggest keeping it in the refrigerator if you prepare a large batch and want to keep it longer.
Nutrition (Approximate Values)
Calories : 29kcalCarbohydrates : 4gProtein : 2gFat : 1gSaturated Fat : 0.1gPolyunsaturated Fat : 0.1gMonounsaturated Fat : 0.4gSodium : 5mgPotassium : 63mgFiber : 2gSugar : 0.1gVitamin A : 18IUVitamin C : 0.5mgCalcium : 31mgIron : 2mg
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