 Panch phoron | |
| Alternative names | Panch phodan, pancha phutana |
|---|---|
| Type | Spice blend |
| Region or state | India, Bangladesh |
| Main ingredients | Fenugreek seed, nigella seed, cumin seed,black mustard seed (orwild celery seed (radhuni)), and fennel seed |
| Ingredients generally used | Radhuni |
| Similar dishes | Chinese five-spice powder |
Panch phoron (Bengali:পাঁচ ফোড়ন),panch phoran (Bhojpuri: 𑂣𑂁𑂒 𑂤𑂷𑂩𑂢),pānch phodan orpāncha phutaṇa (Odia:ପାଞ୍ଚ ଫୁଟଣ), is a wholespice blend, originating from the eastern part of India, used as a prominent ingredient in the cuisines ofBengal,Odisha, and theBhojpuri region of Bihar. It is also used in the cuisines ofBangladesh,Northeast India,Bhojpur,[1]Mithila,Assam andNepal. The name literally means "five spices".
All of the spices in panch phoron are seeds. Typically, it consists offenugreek seed (methi),cumin seed (jeera),nigella seed (kalonji),black mustard seeds andfennel seed (saunf) in equal parts.[2][3] The black mustard seeds are sometimes substituted withwild celery seed (radhuni).[2] Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.[2] Unlike most spice mixes,panch phoron is always used whole.
..panchphoran (a mix of cumin; radhuni, a strong spice; dry fenugreek seeds, fennel seeds and nigella seeds) are the two pillars of Bihari cuisine
