Panch Phoran / Five Spice Blend
Panch Phoran is a Bengali Five spice blend. Panch means ' five ' and Phoran means ' Spice'.
The recipe calls for five spices to be mixed in equal proportions. Though many suggest a reduction in the amount of Fenugreek used, due to its bitterness.
Cumin Seeds - 1 Tbsp
Onion Seeds / Kalonji / Nigella Seeds - 1 Tbsp
Black Mustard Seeds - 1 Tbsp
Fennel Seeds - 1 Tbsp
Fenugreek Seeds - 1 1/2 tsp
To make a powder, dry roast the above ingredients on medium flame.
Grind them to a coarse powder.
The powder looses its flavor over time. I would strongly recommend powdering only as much as the recipe calls for. While dry roasting, make sure the seeds do not get burnt or lose their flavor.
The powder form works best as a marinade.
Note : Traditionally, Panch Phoran is NEVER used in powder form.
The authentic version just calls for the above ingredients in the said proportions to be mixed together and just stored as such in air-tight containers.
The recipe calls for five spices to be mixed in equal proportions. Though many suggest a reduction in the amount of Fenugreek used, due to its bitterness.
Ingredients :
Cumin Seeds - 1 Tbsp
Onion Seeds / Kalonji / Nigella Seeds - 1 Tbsp
Black Mustard Seeds - 1 Tbsp
Fennel Seeds - 1 Tbsp
Fenugreek Seeds - 1 1/2 tsp
To make a powder, dry roast the above ingredients on medium flame.
Grind them to a coarse powder.
The powder looses its flavor over time. I would strongly recommend powdering only as much as the recipe calls for. While dry roasting, make sure the seeds do not get burnt or lose their flavor.
The powder form works best as a marinade.
Note : Traditionally, Panch Phoran is NEVER used in powder form.
The authentic version just calls for the above ingredients in the said proportions to be mixed together and just stored as such in air-tight containers.
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