Bengali Panch Phoron Recipe
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.
Servings: 10 Tablespoons
Calories: 27kcal
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
Calories: 27kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 75mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
