Panch Phoran is an Indian whole spice blend used mostly in eastern part of India like, Odisha,West Bengal etc. It is also called as Pancha Phutana (In Odisha), pach phoran (In West Bengal), paanch phorana. Panch phoran means mixture of five spices.
The spices used in panch phoran are whole seeds and each in equal parts. Typically panch phoran consist of cumin seed (jeera), fennel seed (saunf), black mustard seed (sarso), fenugreek seed (methi), and nigella seed (kalonji).
Region wise also the whole spices used in panch phoran changes. Like in West Bengal, sometime panch phoran is made with radhuni (celery seed) instead of mustard seed whereas; in Odisha dry whole red chilies are added along with other spices.
Panch phoran is used in tempering like cumin seeds. Also it is used in pickels. Panch phoran adds a wonderful taste and aroma to any dish. The preparation of panch phoran is very quick and easy. As I already said it’s a combination of five spices and each are in equal potion. But one can use fewer amounts of fenugreek seeds to avoid its bitter taste.
Here is the recipe..
- Cumin seed : 1 tsp
- Fennel seed : 1 tsp
- Black mustard seed : 1 tsp
- Fenugreek seed : 1 tsp
- Nigella seed : 1 tsp
- Put all the ingredients in a bowl and mix them properly.
- Then keep them in an air tight container for future use.