Bengali Five Spice Blend Recipes
BENGALI FIVE SPICE BLEND
Every existence-no matter how simple-is in some way tinged with the myriad flavors of life. This is often a composition of sweet, sour, bitter, savory, and the astringent, much like the five-spice blend we Bengalis call panch phoron. The Bengali Five Spice Blend is a blend of five whole spices in equal proportions; cumin seeds, mustard seeds, nigella seeds, fenugreek seeds, and fennel seeds. The fenugreek is a substitution for the spice called radhuni (a form of celery seed relatively uncommon outside of India). The actual panch phoron, however, is available in most Indian stores, often transliterated as panch puran. It is almost impossible to prepare a Bengali meal without using the panch phoron blend, and the individual spices are also important and form the basis of the Bengali pantry. The Bengali kitchen is typified by the scent of the mustard oil heating, followed by the crackling sound of the essential five-spice mixture. The crackling is almost immediately followed by the fragrance of cumin, nigella, and fennel merging into a union of scents. The popping of whole seeds in oil to add flavor to a dish is a hallmark of Indian cooking. This process adds a nutty taste to the seeds and mellows and matures their flavor.
Provided by Rinku Bhattacharya
Categories Cookstr Recipes
Number Of Ingredients 5
Steps:
- Mix the seeds together evenly.
- Store in an airtight container and use as needed.
- Store in an airtight container and use as needed.
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