Panch Phoron

Panch Phoron (পাঁচ ফোড়ন / পাঁচ মসলা) is a classic whole spice blend used in Bengali, Assamese, Oriya, and other Eastern Indian cuisines.  The blend is simple and always consists of these five whole seeds:

• মেথি - Methi (Fenugreek Seeds): Slightly bitter, earthy base note.
• মৌরি - Mouri (Fennel Seeds): Sweet, liquorice-like flavor.
• কালো জিরা - Kalo Jeera (Nigella Seeds): Slightly bitter, smoky, and oregano-like.
• জিরা - Jeera (Cumin Seeds): Earthy, warm, and pungent.
• রাধুনি - Radhuni (Wild Celery Seeds) OR সর্ষে / Sorshe (Brown Mustard Seeds):

Flavor

The genius of Panch Phoron lies in the harmony of its components. When tempered in oil, it creates a complex flavor base that is at once earthy, slightly sweet, pungent, and aromatic.

Cooking Method

It is always tempered (tadka/baghaar) in hot oil or ghee. The seeds are spluttered at the beginning of the cooking process to release their essential oils and aromas into the oil, which then infuses the entire dish.