Panch phoron is a traditional spice for the cuisines of India, Nepal, and Bangladesh. Panch means “five”. This mixture of 5 different bright and aromatic spices is used to reveal the flavour of vegetables, meat, and fish.
Panch phoron is a traditional spice for the cuisines of India, Nepal, and Bangladesh. Panch means “five”. This mixture of 5 different bright and aromatic spices is used to reveal the flavour of vegetables, meat, and fish.- Prep time: 5 minutes
- Cook time: 5 minutes
- Serves: 1
- Difficulty: easy
- Course: spices
- Cookware: mortar and pestle
- Cuisine: Indian
Ingredients
- 1 tsp cumin seeds
- 1 tsp nigella seeds
- 2 tsp fennel seeds
- 2 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 2 tbsp olive oil
Cooking method
Step 1
Put the frying pan on high heat and heat the olive oil. Then gradually add the spices one by one, so to give the denser spices a little more time to cook. Add spices in the following order: fenugreek, fennel, cumin, nigella, mustard. Fry the spices for 3-4 minutes, stirring constantly until an intense aroma appears.
Step 2
Let the spices cool. Pound all the spices in a pestle and mortar.
My tips and tricks:
Always buy only the best spices and buy them separately, not in ready-made mixtures. You never know exactly what’s in the mix. I advise you to buy and mix the spices in advance and store them dry. And just before using them, heat the right amount in oil to reveal their aroma.
- 1 tsp cumin seeds
- 1 tsp nigella seeds
- 2 tsp fennel seeds
- 2 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 2 tbsp olive oil
- Put the frying pan on high heat and heat the olive oil. Then gradually add the spices one by one, so to give the denser spices a little more time to cook. Add spices in the following order: fenugreek, fennel, cumin, nigella, mustard. Fry the spices for 3-4 minutes, stirring constantly until an intense aroma appears.
- Let the spices cool. Pound all the spices in a pestle and mortar.