Panch Phoronbangladesh Recipes

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PANCH PHORON | PANCH PHORAN



Panch Phoron | Panch Phoran image

Panch phoron or panch phoran or panch masala is a blend of 5 aromatic spices used in Bengali cooking as well as in Eastern Indian cuisine. This spice blend looks colorful, attractive and is made of four bold, aromatic spices and one legume.

Provided by Dassana Amit

Categories     Condiment

Time 5m

Number Of Ingredients 5

2 tablespoons cumin seeds
2 tablespoons nigella seeds ((kalonji))
2 tablespoons wild celery seeds ((radhuni) or mustard seeds (rai))
2 tablespoons fennel seeds ((saunf, mouri))
1 tablespoon fenugreek seeds ((methi dana))

Steps:

  • Mix all the spices in a bowl or directly in a small glass jar.
  • Tightly seal the jar. Store the panch phoron in a cool, dry place.
  • Shake the jar before each use to make sure the spices are evenly distributed.
  • Use the spices as required in the recipe. Usually panch phoron is tempered or fried in oil to release their flavors and then the other ingredients are added.

PANCH PHORON



Panch Phoron image

This uniquely Bengali spice mix is used to season many dishes. It is a blend of five (panch​) spices and lends a lovely aroma when added to a dish.

Provided by Petrina Verma Sarkar

Categories     Spice Mix

Time 4m

Yield 3

Number Of Ingredients 5

1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon nigella seeds
1 tablespoon fenugreek seeds
1 tablespoon mustard seeds

Steps:

  • Gather the ingredients.
  • Mix cumin, fennel, nigella, fenugreek, and mustard seeds.
  • Store mixture in an airtight container.

PANCH PHORON (INDIAN SPICE/SEED MIXTURE)



Panch Phoron (Indian Spice/Seed Mixture) image

Panch phoron is a five-seed mixture from Bengal, India, a region famous for its distinctive cuisine. Panch phoron is most common in northern India, where the majority of seed spices are grown. Grind coarsely and use as a coating on roasted meat, or sprinkle on Indian breads, potato dishes, and vegetables, especially eggplant and cauliflower.

Provided by Sandi From CA

Categories     Grains

Time 1m

Yield 3/4 cup

Number Of Ingredients 5

2 tablespoons black mustard seeds
2 tablespoons whole nigella seeds
2 tablespoons cumin seeds
2 tablespoons fenugreek seeds
2 tablespoons fennel seeds

Steps:

  • Combine. Yer done. Just don't forget to grind coarsely before use!

Nutrition Facts : Calories 349, Fat 16.4, SaturatedFat 1.2, Sodium 61.8, Carbohydrate 42.9, Fiber 19.5, Sugar 2.4, Protein 19.6

PANCH PHORON(BANGLADESH)



Panch Phoron(Bangladesh) image

The distinct aroma of Bengali cuisine comes from the blend of spices known as panch phoron. Panch means "five" and phoron is "flavor". Panch phoron is a blend of flavorful seeds: the green fennel, yellow mustard, black nigella, golden fenugreek and brown cumin. The ingredients are generally added in equal proportions, though this can vary according to taste. Nigella seeds are about the size of sesame seeds. The seeds appear often in East Indian Cooking. Their flavor is enhanced by heating or baking. If you can't find nigella seeds, I have given a substitue that will give you a good likeness of the oniony, sour taste. If you are looking for the color, you can add some black sesame seeds. From virtualbangladesh.com.

Provided by Sharon123

Categories     Asian

Time 5m

Yield 5 tablespoons

Number Of Ingredients 5

1 tablespoon nigella seeds (Sub 1 tbls. celery seeds,1/2 tbls. onion powder and squeeze lemon juice or 1 tsp ground dried lemon )
1 tablespoon yellow mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon fennel seed
1 tablespoon cumin seed

Steps:

  • Combine all spices. Store away from light.
  • If using substitute, keep in fridge, or wait to add lemon juice when cooking with it. You could also dry some lemon zest and add 1 teaspoons ground dried lemon zest to the dry mix(with the celery seeds and onion powder).

Nutrition Facts : Calories 22.1, Fat 1, SaturatedFat 0.1, Sodium 4.7, Carbohydrate 2.8, Fiber 1.3, Sugar 0.1, Protein 1.2

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