Panch Phoron is an aromatic combination of five East Indian spices-all of them seeds-with a name that literally translates to "five spices." It is a vital component of Bengali cuisine (it's often known as Bengali five-spice), and is used in other parts of northern and eastern India as well. Comprised of whole black caraway (or nigella), cumin, fennel, fenugreek and mustard seeds, our Panch Phoron creates a complex, herbaceous, exotic flavor from the combination of these fragrant spices. A complex layering of hot, herbaceous and earthy flavors, Panch Phoron complements other ingredients with bright astringency and pleasant pungency. Unlike many spice mixes, Panch Phoron is always used whole and never ground.

Typically, Panch Phoron is fried in hot oil or ghee as a first step in a recipe, allowing the flavorful oils in the spices to release into the cooking oil before anything else is added to the pan. Then vegetables, fish, meat or lentils are added, and the flavor pervades the dish. Panch Phoron is also used extensively in traditional Indian pickle recipes.

The combination of the five spices in Panch Phoron conveys significant health benefits as well. Cumin aids in proper digestion, while mustard is a good source of many important minerals, including selenium, magnesium, iron, calcium and zinc. Fenugreek seeds have a cleansing effect on the body, while fennel acts as a digestive and appetite enhancer. Black caraway (nigella) is thought to have healing effects on a number of conditions, including migraines, asthma, heart palpitations.

Suggested uses

Basic prep

Storage & handling

Store in a dry, cool place.

Ingredients

Spices. Contains mustard.