Panch Phoron (also called panch phoran or paanch phoron) literally means “five spices.” It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds: Cumin, Brown Mustard, Fenugreek, Nigella and Fennel. The spices are left whole and, depending on how they’re being used, are either dry roasted or fried in oil in order to coax out their pungent flavors.
Panch Phoron is delicious as a rub for meats, added to Indian stews, sprinkled on vegetables, or used for pickling vegetables. It is also a delicious addition to any “carb-like” foods such as breads like naan bread. I wrote about Nigella Seeds a few days ago in my post for Indian Mango Chutney. It is quite the extraordinary spice and can be purchased online or in Indian specialty stores. There really are no adequate words to describe its flavor. It adds a wonderful depth and flavor to any dish it’s added to and really brings Panch Phoron to life. A quick spice blend to make, give it a try and you’ll be reaching for it any time you have a hankering for authentic Indian food. I will posting some of my recipes in the near future that call this spice blend. Stay tuned!
