Panch Phoron - Indian 5-Spice
- Ready In:
- 7mins
- Ingredients:
- 5
- Yields:
-
1/3 cup
ingredients
- 1 tablespoon nigella seeds
- 1 tablespoon black mustard seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon fennel seed
- 1 tablespoon cumin seed
directions
- Mix seeds and store in an airtight container. Do NOT grind them before storage or cooking (they are used whole).
- When using in a recipe, add the mixed seeds into a pan with ghee or cooking oil.
- When they sizzle and pop a little bit, begin adding the other ingredients to the pan.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I use a similar recipe based on Bengali Panch Phoron from Jill Norman's book, The complete Book of Spices. A difference is that this recipe calls for "black mustard seeds" and Jill's calls for "mustard seeds". Jill Norman's recipe "METHOD" stops after the first step of this recipe. Instead, she continues, "This mix of whole spices comes from Bengal in the east of India, where it is used to flavor pulses and vegetable dishes. It may be put into hot oil to perfume it before other ingredients are added, or it is used to spice the ghee that is poured over a dish of lentils as it is served."
-
I wrote a review and rated it earlier today, but it posted without my comments so I'm adding another. I am addicted to this - the taste and the smell! Yummmm. Now I find myself sprinkly this on almost everything that passes through my kitchen! I found the seeds in our Chinatown. Lovely stuff, thanks Sue, BB
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com