Panch Phora An Indian Spice Recipes

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PANCH PHORON



Panch Phoron image

This uniquely Bengali spice mix is used to season many dishes. It is a blend of five (panch​) spices and lends a lovely aroma when added to a dish.

Provided by Petrina Verma Sarkar

Categories     Spice Mix

Time 4m

Yield 3

Number Of Ingredients 5

1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon nigella seeds
1 tablespoon fenugreek seeds
1 tablespoon mustard seeds

Steps:

  • Gather the ingredients.
  • Mix cumin, fennel, nigella, fenugreek, and mustard seeds.
  • Store mixture in an airtight container.

PANCH PHORON - INDIAN 5-SPICE



Panch Phoron - Indian 5-Spice image

Panch Phoran is a Bengali spice mixture used to provide a base flavoring to many Indian recipes. The flavors drift from one to another with each bite, giving the spices a chance to surprisingly show the unique flavor rather than disappearing in a blur of spices ground together. The spices themselves are commonly found in Indian markets (at a much better price as well!), although some high end supermarkets may have them, provided their shelf space allows it. If you cannot find your spices there, I strongly suggest buying on the internet.

Provided by PalatablePastime

Categories     Pakistani

Time 7m

Yield 1/3 cup

Number Of Ingredients 5

1 tablespoon nigella seeds
1 tablespoon black mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon fennel seed
1 tablespoon cumin seed

Steps:

  • Mix seeds and store in an airtight container. Do NOT grind them before storage or cooking (they are used whole).
  • When using in a recipe, add the mixed seeds into a pan with ghee or cooking oil.
  • When they sizzle and pop a little bit, begin adding the other ingredients to the pan.

Nutrition Facts : Calories 392.7, Fat 18.4, SaturatedFat 1.3, Sodium 69.5, Carbohydrate 48.2, Fiber 21.9, Sugar 2.7, Protein 22

PANCH PHORA (AN INDIAN SPICE)



Panch Phora (An Indian Spice) image

I have taken this recipe from a book Encyclopedia of Asian Food, Periplus Editions,1998, From Charmaine Solomon's A blend of five spice seeds which are added whole to the oil in the first stage of cooking .One or two teaspoons are added to chopped or diced vegetables. The usual method is to slice an onion or two finely, fry in fat, add vegetables and panch phora, cover with water then simmer till the vegetables are soft

Provided by farhat hasan

Categories     Pakistani

Time 5m

Yield 8 serving(s)

Number Of Ingredients 5

2 tablespoons brown mustard seeds
2 tablespoons cumin seeds
2 tablespoons nigella seeds (KALONJI)
1 tablespoon fenugreek seeds
1 tablespoon fennel seed

Steps:

  • Combine in a glass jar or any jar .Shake before use to ensure seeds are evenly mixed as the heavier seeds tend to gravitate to the bottom.

Nutrition Facts : Calories 25.7, Fat 1.3, SaturatedFat 0.1, Sodium 4.2, Carbohydrate 2.8, Fiber 1.2, Sugar 0.2, Protein 1.4

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