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    Home » Cooking Essentials » Panch Phoran ~ Bengali Spice Mix

    Panch Phoran ~ Bengali Spice Mix

    Published: Jul 5, 2012 · Modified: Oct 5, 2020 by Srivalli · 18 Comments

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    Panch phoran is a classic Bengali spice blend typically consisting of five spices in equal measure. From what I hear, this is also used widely in Orissa and Bihar. Panch Phoran also known as panch phoron, panch puran, panchpuran, punch puram, punchpuram

    The five spices that make up Panch Phoran are:

    Mustard seed or (rai or shorshe)
    Fennel seed (saunf or mouri)
    Fenugreek (methi)
    Cumin seed (jira)
    Nigella seed (kalonji)


    It's also said that another spice called radhuni is used in place of mustard seeds. However since these seeds are not widely available, it's mostly mustard that's used.
    Panch phoran
    Panch phoran
    Sandeepa explains in her post much better about this spice blend, where she says this spice blend is never ground or used as a powder. If you are making this spice blend, be sure to check her post for recipes that uses this blend.

    Though this spice blend is never added as a powdered form to curries or other dishes, dry roasted panch phoran is ground and used for sprinkling on chutneys. Paanch is five in hindi & Bengal and Phoron refers to spices in Bengali. Panch phoran is used mainly for tempering, to flavor the hot oil before adding rest of the ingredients.

    Panch phoron is added to the hot cooking oil before adding any other ingredients thus flavouring the oil and releasing the aroma of the seeds and causing them to pop in the pan. At this point the other ingredients are added.

    You can easily make this at home yourself if you have all the five spices on hand. Take all the spices in equal measures, except for methi as it turns bitter when added more. 

    I mixed the spices in the below proportion:

    Mustard seed - 1 tsp
    Fennel seed - 1 tsp
    Cumin seed - 1 tsp
    Nigella seed - 1 tsp
    Fenugreek - 1/2 tsp


    As I always think, the culinary expansion depends on how much a particular ingredient is popularized. Same as Panch phoran, we have a similar spice blend in south that's common for tempering. I am not sure about other households, but I have always seen Amma having different spice blends ready for use.

    South Indian spice blend that I shared many years ago, showcases what we use for making Sambar. Amma also had a similar one mixed for dals, tamarind base gravies etc.

    The Whole Spice Blend For Tempering made in south India for Sambar has the following spices

    Mustard Seeds - 1 tsp
    Urad Dal (whole or split) - 3/4 tsp
    Cumin Seeds - 3/4 tsp
    Methi - 1/4 tsp

    Amma adds channa dal to the above, whereas I don't.

    This reminds me that I may have to do another post with the different spice blends we make..:) 

    For recipes made with this panch phoran, come back next week!
    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 18
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    Panch Phoran ~ Bengali Spice Mix

    Cuisine Bengali
    Author Srivalli
    Tried this recipe?Mention @Cooking4all or tag #Cooking4all!
    Previous Post: « Homemade Curry Paste 1 | Everyday Indian Curry Paste | Masala Curry Paste Recipe
    Next Post: Sprouted Moong Dal Roti ~ Diabetic Diet Recipes »

    Reader Interactions

    Comments

    1. Kavi says

      July 05, 2012 at 7:04 am

      i've been looking for this. thanks!

      Reply
    2. Priya says

      July 05, 2012 at 8:01 am

      I dont prepare them in bulk, flavourful spice mix definitely.

      Reply
    3. PJ says

      July 05, 2012 at 9:29 am

      I had this ready for week 4!Now got to do something else!No probs dear.This surely is a flavorful mix of spices.

      Reply
    4. Suja Manoj says

      July 05, 2012 at 2:55 pm

      Useful post,thanks for sharing.

      Reply
    5. Chef Mireille says

      July 05, 2012 at 4:01 pm

      I love this spice mix

      Reply
    6. sushma says

      July 05, 2012 at 8:40 pm

      NIce powder

      Reply
    7. sushma says

      July 05, 2012 at 8:42 pm

      NIce and flavorful spices

      Reply
    8. vaishali sabnani says

      July 06, 2012 at 2:18 am

      Recently I spotted the ready mix in Reliance super market...until hen I used to prepare it myself..I also add some dry red chilly to it.

      Reply
    9. Champa says

      July 06, 2012 at 2:42 am

      I can't understand why people buy this mix when they can mix it up themselves.

      Reply
    10. Suma Gandlur says

      July 06, 2012 at 3:19 am

      Kalonji is one spice I have never used.
      I use the same ones you mentioned under South Indian tempering.

      Reply
    11. rekhas kitchen says

      July 06, 2012 at 6:52 am

      I like to use this mixture in some typical Bengali dishes and specialy with potato.

      Reply
    12. Jayanthi says

      July 06, 2012 at 10:56 pm

      Very good information and nice to know that other cusines also have similar spice seasoning as ours. Nice one Valli.

      Reply
    13. Gayathri Kumar says

      July 07, 2012 at 9:17 am

      I have used this mix in gravies. It tastes wonderful. Thanks for the info...

      Reply
    14. Pavani says

      July 08, 2012 at 12:49 am

      Love panch phoron. I think I especially like the addition of fennel and nigella seeds that are not usually used in South Indian cooking.

      Reply
    15. Cool Lassi(e) says

      July 09, 2012 at 2:29 am

      Although I have heard of it and maybe even tasted it in some dish in a restaurant, I have never used this mix in any dish before. Looks easy enough to be making it at home.

      Reply
    16. veena krishnakumar says

      July 09, 2012 at 4:41 pm

      Got to learn one more spice mix.

      Reply
    17. notyet100 says

      March 05, 2013 at 1:14 am

      thanks a ton for the recipe,..;-)

      Reply
    18. Anonymous says

      July 02, 2015 at 10:11 am

      Thank you for the detailed post for punch photon.

      Reply

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