Panch Phoron

Panch Phoron

By
From
Spice Kitchen
Makes
2 tablespoons
Photographer
Jana Liebenstein

Here is a spice mix from Bengal that uses whole spices rather than spices that have been crushed or ground. It is added early in the cooking process to fish and vegetable dishes. The contrasting and complementary flavours of the spices – pungent, bitter, sweet, astringent – bounce off each other to provide a special taste.

Ingredients

Quantity Ingredient
1 teaspoon black mustard seeds
1 teaspoon yellow mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon fennel seeds
1 teaspoon nigella

Method

  1. Toss the whole spices together in a small bowl. Use as directed in the recipe, or store in an airtight container in the cupboard for up to 1 year.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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