Popular in Indian and Bengali dishes, the name panch phoron literally means “five spices.” The mixture consists of five seeds: cumin, fenugreek, fennel, black mustard, and nigella. The mixture is often dry-toasted in a hot pan or lightly fried in ghee or oil to bring out the flavors. Afterwards, vegetables or starches are added, then stir-fried or roasted. The mixture is also used as a topping for bread or at times added to lentil dishes. Modern chefs have branched out using this traditionally vegetarian-focused spice blend and using it on pork and game birds. We love to add it to pizzas topped with spinach and white bean purée before they get popped in the oven.
|Ingredients||Nigella (black caraway seeds), cumin, fennel, fenugreek and mustard,|
|Recommended Applications||Use as a finishing spice on roasted vegetables, or add to sauces, soups, or rice dishes for a complex flavor and pungent aroma. Panch Phoron can be used as a dry rub on pork tenderloin or used to marinate fish or meats with oil.|
|Basic Preparation||Ready to use as is, if applying this spice to a soup or stew. If using for another recipe, slightly heat the Panch Phoron in oil to release the flavors.|
|Handling / Storage||Store in a cool, dry place.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||United States|
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