Panch Phoron Spice Blend

Panch Phoron Spice Blend

A five-seed Bengali spice blend of equal parts whole seeds, toasted whole for layered aroma.

Total 5 min Makes 16 oz Calories 8/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Panch phoron combines fenugreek, nigella, cumin, black mustard, and fennel seeds in equal measure, left whole rather than ground. Stirred into hot oil at the start of cooking, it perfumes lentils, vegetables, and fish with a distinctly Bengali character. A quick toast deepens the aroma before storing.

Ingredients

  • 2 tablespoons fenugreek seeds
  • 2 tablespoons nigella seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons black mustard seeds
  • 2 tablespoons fennel seeds

Method

  1. Measure the fenugreek, nigella, cumin, black mustard, and fennel seeds into a small bowl.

  2. Heat a dry 9-inch skillet over medium-low heat and add the seed mixture.

  3. Toast the seeds, shaking the skillet frequently, until fragrant and the mustard seeds begin to pop, about 2 to 3 minutes.

  4. Immediately transfer the toasted seeds to a plate and let cool completely to room temperature, about 10 minutes.

  5. Stir the cooled seeds together to redistribute, then transfer to an airtight jar.

  6. Store in a cool, dark place and use whole, stirring 1 to 2 teaspoons into hot oil at the start of a recipe, for up to 6 months.

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    Panch Phoron Spice Blend

    Panch phoron combines fenugreek, nigella, cumin, black mustard, and fennel seeds in equal measure, left whole rather than ground. Stirred into hot oil at the start of cooking, it perfumes lentils, vegetables, and fish with a distinctly Bengali character. A quick toast deepens the aroma before storing.

    5 min 16 oz 8 cal

    Ingredients

    • 2 tablespoons fenugreek seeds
    • 2 tablespoons nigella seeds
    • 2 tablespoons cumin seeds
    • 2 tablespoons black mustard seeds
    • 2 tablespoons fennel seeds

    Method

    1. 1

      Measure the fenugreek, nigella, cumin, black mustard, and fennel seeds into a small bowl.

    2. 2

      Heat a dry 9-inch skillet over medium-low heat and add the seed mixture.

    3. 3

      Toast the seeds, shaking the skillet frequently, until fragrant and the mustard seeds begin to pop, about 2 to 3 minutes.

    4. 4

      Immediately transfer the toasted seeds to a plate and let cool completely to room temperature, about 10 minutes.

    5. 5

      Stir the cooled seeds together to redistribute, then transfer to an airtight jar.

    6. 6

      Store in a cool, dark place and use whole, stirring 1 to 2 teaspoons into hot oil at the start of a recipe, for up to 6 months.