Скачать или смотреть Panch Phoron | পাঁচ ফোড়ন | Bengali Five Spice Blend | Panch Puran | पांच फोरन | Bengali Tempering

Panch Phoron (পাঁচ ফোড়ন) is a blend of five aromatic spices. Panch Phoron is a must-have spice mix in Bengali Kitchen. In the Bengali language, ‘panch’ means five and ‘phoron’ means tempering.
Traditionally; this spice mix includes cumin seeds (Jeera), nigella seeds (Kalonji), fennel seeds (Saunf), fenugreek seeds (Methi dana) and radhuni (Ajmoda) or wild celery seeds. In some places, radhuni is replaced with mustard seeds (Sarson or Kala rai).
All the five spices are taken in equal proportions but every Bengali home has its small and subtle variations to this Panch Phoron spice mix. . The frying of these spices releases a strong aroma and flavours in the oil.
The spices in panch phoran are not powdered but used whole.
As fenugreek seeds are bitter, some cooks included less proportion of fenugreek seeds in the blend. I also add fewer fenugreek seeds and Radhuni in the panch phoron spice blend. You can add the same proportion of all the spices or slightly less as per your needs.
This spice is also essential for recipes from Odisha, Bihar, Assam, Nepal, Bangladesh and surrounding areas.

INGREDIENTS
1. cumin seeds (Jeera)
2. nigella seeds (Kalonji)
3. fennel seeds (Saunf)
4. fenugreek seeds (Methi dana) and
5. radhuni (Ajmoda) or wild celery seeds. In some places, radhuni is replaced with mustard seeds (Sarson or Kala rai).

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Panch Phoron | পাঁচ ফোড়ন | Bengali Five Spice Blend | Panch Puran | पांच फोरन | Bengali Tempering
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