Panch Phoron

What Is Panch Phoron?

Panch phoron, whose Bengali name means "five spices," is a spice blend made by mixing equal parts cumin, mustard, nigella (kalonji), fenugreek, and fennel seeds. It is one of the staples of East Indian and Bangladeshi cuisine.

Unlike most spice blends, the seeds are used whole, unground; this gives the dish both aroma and a slightly crunchy texture.

Nutritional Value of Panch Phoron

100 grams of panch phoron contains around 330 kcal of energy; being a seed blend, it carries high fiber and a moderate level of fat. Values vary by ratio and are approximate.

How Should Panch Phoron Be Consumed?

Panch phoron is used in moderate amounts as a spice addition to dishes, as part of a balanced diet.

This information is general; panch phoron is a spice, not a substitute for medical treatment.

How to Choose Panch Phoron?

Good panch phoron has whole, recognizable seeds, a distinctly spicy scent, and a visually balanced blend ratio.

• Seeds should be whole, not ground
• All five seed types should be visually distinguishable
• Scent should be distinctly spicy, not musty

How to Store Panch Phoron?

Panch phoron can be stored for a long time in a closed container in a dry, dark cupboard; being whole seeds, its aroma fades more slowly than ground spices.

Using Panch Phoron in the Kitchen

Panch phoron is used most fried briefly in hot oil at the start of a dish (tempering/tadka); this process releases the seeds' volatile oils and gives the dish its base aroma layer.

Frequently Asked Questions

Are panch phoron and garam masala the same thing?

No; garam masala is a ground blend usually added at the end of cooking, while panch phoron is made of whole seeds fried in oil at the start of cooking.

Can panch phoron be made at home?

Yes; it can easily be prepared by mixing equal parts cumin, mustard, nigella, fenugreek, and fennel seeds.

Is panch phoron available in Turkey?

It can be found at specialty shops selling Indian/Bengali products and online; it is not common.