Panch Phoron is a traditional Bengali five-spice blend made with mustard seeds, fennel seeds, fenugreek seeds, cumin seeds and nigella seeds. This simple spice mix is commonly used in East Indian cuisine to temper dals, curries and vegetable dishes.
Love homemade spice blends? Try my Homemade Pumpkin Pie Spice, Sambar Powder, and Sandwich Masala.
Quick Look: Panch Phoron Recipe
- Prep Time: 5 Minutes
- Cook Time: 0 Minutes
- Total Time: 5 Minutes
- Servings: 10 Tablespoons
- Difficulty: Easy.
- Dietary info: Vegetarian, Gluten-free, Nut-free
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What is Panch Phoron?
Panch Phoron is a traditional Bengali whole-spice blend made with five whole spices called mustard, fennel, fenugreek, nigella and cumin. The name comes from Bengali where panch means five and phoron refers to a tempering of seasoning. This spice blend is also used in other parts of Eastern India, including some regional cuisines of Odisha and Bihar.
Indian spice blends are usually ground powders but panch phoron is traditionally made with whole spices. The five spice are mixed together in equal quantities and stored until needed. Panch Phoron is generally added whole to hot oil or ghee at the beginning of cooking. As they heat, they release their aroma which then season the dish. The combination of five spices will create a distinctive balance of flavors.
Panch phoron is commonly used to temper dals, curries and pickles. This homemade panch phoron is very easy to make because it requires no roasting or grinding.
Looking for more Indian spice blend recipes, try my Homemade Thandai Powder, Homemade Coriander Powder, Homemade Pav Bhaji Masala, and Jeera Powder.
Why you'll love this recipe:
- All spices are used in equal quantities so there is no complicated measuring.
- It only takes a couple of minutes to make.
- No roasting or grinding is required.
- You can make it in a small or large batch depending on your needs.
Ingredients & Substitutions
Mustard Seeds - Mustard seeds add a sharp flavor to the spice blend. You can use black mustard seeds or white mustard seeds in this recipe. Some traditional Bengali variations use Radhuni (wild celery seeds) instead of mustard seeds. If radhuni is available, you can use it in the same quantity as mustard seeds.
Nigella Seeds - Also known as kalonji or black seeds. Nigella seeds have an earthy and slightly peppery flavor. Do not confuse them with black sesame seeds or black cumin seeds, as they are different spices.
Cumin Seeds - Cumin seeds add a warm and earthy flavor. Do not replace them with ground cumin.
Fennel Seeds - Fennel seeds have a mild sweetness and pleasant aromatic flavor. They
Fenugreek Seeds - Fenugreek seeds or methi seeds have a slightly bitter taste, which gives panch phoron its characteristic taste.
How to Make Panch Phoron
Measure two tablespoons of each mustard seeds, fenugreek seeds, fennel seeds, cumin seeds and nigella seeds.
Add all five spices to a mixing bowl.
Mix everything thoroughly until they are evenly distributed. Transfer to an airtight container.
Tips & Notes:
- Always try to use fresh spices. They have a stronger aroma and better flavor.
- Do not substitute the whole spices with ground spices.
- Use Radhuni instead of mustard seeds if preferred.
- A little is usually enough to season a dish.
How to Use Panch Phoron
Panch Phoron is mainly used as a tempering spice blend. Heat some ghee or oil in a small tadka pan, add a small amount of panch phoron mix and let the seeds sizzle until aromatic. Then add the remaining ingredients of the dish that you are making. It can be used to season vegetable curries, dals, pickles and chutneys.
Storage Suggestions
Transfer the spice blend to a clear and dry airtight jar and store in a dry and cool place. For the best flavor, use within 3 months.
More Bengali Recipes:
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Bengali Panch Phoron Recipe
Ingredients
- 2 Tablespoons Mustard Seeds
- 2 Tablespoons Fenugreek Seeds
- 2 Tablespoons Fennel Seeds
- 2 Tablespoons Cumin Seeds
- 2 Tablespoon Nigella Seeds
Instructions
- Measure two tablespoons of each mustard seeds, fenugreek seeds, fennel seeds, cumin seeds and nigella seeds.
- Add all five spices to a mixing bowl.
- Mix everything thoroughly until evenly distributed. Transfer to an airtight container.
Video
Notes
- Always try to use fresh spices. They have a stronger aroma and better flavor.
- Use Radhuni instead of mustard seeds if preferred.
Nutrition
Nutrition values are estimates only.
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