Homemade Panch Phoron - The Traditional, 
Super Easy-to-Make Bengali Blend

Panch Phoron, often known as Bengali 5 spice, has to be the easiest blend you can make! Simply mix 5 equal parts of traditional spices together and you're done. I sometimes like to toast and coarsely grind them first before mixing. Recipe for both ways is shown below. (See the bottom of the page for other recipes).

Note: Using whole spices is the way to go when making this blend. However, if you don't have whole, you could use pre-ground powders and reduce the quantities by half before mixing together. (Not the traditional way, but you'll still get the Bengali flavours). So for 1 tablespoon of fenugreek seeds you use 2 teaspoons of ground fenugreek. Reduce any others by half as well.

Homemade Panch Phoron Recipe

What You'll Need: (makes 5 tablespoons)

1 tbsp nigella seeds
1 tbsp brown or black mustard seeds
1 tbsp cumin seeds 
1 tbsp fennel seeds
1 tbsp fenugreek seeds

tbsp = tablespoon

Directions:

  • Simply combine all the ingredients together

That's it!

OR

  • Over a low to medium heat, place the ingredients in a pan and dry toast them for a few minutes whilst stirring or shaking the pan
  • When you can really smell the fabulous aromas, take off the heat and let cool for a few minutes
  • Add them to your grinder and very coarsely grind. A very quick press of the button will do the trick

Click here for step by step tips on toasting and grinding ingredients. (Link opens in new window)

Further Toasting and Storing Info:

photo of panch phoronHomemade Panch Phoron

If you used whole, store in an airtight jar out of sunlight and use within 1 year.

If you toasted and ground first, store in an airtight jar out of direct sunlight and use within 3 months.

Quick Note: If you toast mustard seeds, they have a tendency to jump out of the pan. Try not to let them land on your bare arms as they are hot!

Here's a Short Video of How I Made it:




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