Panch Phoron (পাঁচফোড়ন)
In Bengali, Paanch means five, and Phoron means seasoning. So, Panch Phoron is a mix of five spices used extensively in Bengali cuisine. The sizzling sound of Panch Phoron in the heated mustard oil heralds the start of the preparation of a delicacy. The aroma that follows the sizzling is from fennel seeds or Mouri, fenugreek or Methi, nigella seeds or Kalo Jeere, cumins or Jeera, and celery seeds or Radhuni. How do you think the otherwise bland vegetables turn into such tasty and flavourful torkari? Where does the Chutney get its flavours from? All credit goes to Panch Phoron.
Area of Procurement
Kolkata
Specifications
|
Texture/Appearance |
Panch Phoron is a mix of whole seeds. The texture is contributed by them. |
|
Aroma |
The aromas of all five spices give Panch Phoron a unique earthy and spicy flavour. |
|
How to store |
Panch Phoron stays best in airtight containers away from any air or moisture. |
Popular Dishes
Panch Phoron is the only spice you can use in all Niramish Torkari. Use this seasoning to add the extra factor in Data Chchchori (drumstick curry), Panch Mishali Sobji, etc. Chutney is integral to a Bengali lunch or dinner involving rice, right? Add Panch Phoron to your choice of Chutney, and the aroma of all five spices will make you close your eyes in sheer satisfaction.
- MPF50G
