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.
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)
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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