Bengali Five-Spice (Panch Phoron)

Bengali Five-Spice (Panch Phoron)

Five whole seeds, one fragrant blend. Fennel brings sweetness, mustard a sharp bite, nigella an oniony tang, cumin earthiness, and fenugreek a deep, bittersweet edge. Bloomed in hot oil, they crackle and perfume the whole dish.

How to use it
Heat a spoonful of oil or ghee until shimmering, add the seeds whole, and let them sizzle for 20 to 30 seconds until they pop and smell nutty. Then add your vegetables, dal, or fish, or pour the whole thing over a finished dish as a tarka.

Try it with:

• Dals and lentils
• Fish curries
• Potatoes, cabbage, squash, and other vegetables
• Pickles and chutneys

Ingredients
Whole cumin, fennel, mustard, nigella, and fenugreek seed.

Packed by weight, sold by the ounce.

These are made in small batches, so availability is always limited and they may take a little extra time.