Panch Phoran

March 24, 2007 at 11:40 PM (aromatic mixtures, Bengali, dishes by cuisine, dishes by main ingredient, India)

This Bengali mixture is made by combining the following whole spices in equal proportions:

1)cumin seeds/zheera

2)black mustard seeds/sarson

3)fennel seeds/saunf

4)nigella seeds/kalonji

5)fenugreek seeds/methi

Combine and store in a tightly-closed jar. 



1 Comment

  1. A Mad Tea Party said,

    […] that is used sparingly in the Indian kitchen. The Bengalis use it more regularly as part of the panch phoran, a wonderful blend of five spices. Punjabis include it in their mango pickle where it provides the […]

    is this just an excerpt from a long treatise on kalonji? I want to read the rest…!!! I love the spice…. it seems more widely used in middle-eastern breads though…. 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: