Panch Phoran

Panch Phoran is a traditional Indian and Bangladeshi spice blend. It is commonly used in the cuisines of the Eastern Indian states of Bihar, Jharkhand, Odisha, West Bengal, and the North-Eastern region, as well as in Southern Nepalese cuisine. The name "Panch Phoran" translates to "five spices" in Hindi and Nepali, reflecting the blend's composition of five different spices.

Composition

Panch Phoran is a whole spice blend, meaning the spices are used in their whole form. The blend typically consists of the following five spices:

• Fenugreek (methi): Fenugreek seeds are a common ingredient in Indian cuisine, known for their slightly bitter, nutty flavor.
• Nigella (kalonji): Nigella seeds, also known as black cumin, have a strong, pungent flavor.
• Cumin (jeera): Cumin seeds are used widely in Indian cuisine for their warm, earthy flavor.
• Mustard (rai): Mustard seeds add a spicy, pungent flavor to the blend.
• Fennel (saunf): Fennel seeds contribute a sweet, anise-like flavor.

Usage

Panch Phoran is typically used at the start of cooking, where it is fried in oil or ghee until the seeds begin to pop. This process, known as tempering, releases the flavors of the spices into the oil, which then permeates the rest of the dish. Panch Phoran is used in a variety of dishes, including dal, curry, pickles, and chutney.

Variations

While the above five spices are most commonly used, variations of Panch Phoran can be found. For example, some versions may use radhuni instead of mustard seeds, particularly in West Bengal. In some parts of Odisha, ajwain or carom seeds are used instead of nigella seeds.

See also

• Garam masala
• Curry powder
• Bengali cuisine