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