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Make Your Own Panch Phoron - Spice Mixes of the World #29
June 19, 2014

Make Your Own Panch Phoron and Add Authentic Bengali Flavours to Your Dishes


19th June 2014 -- Issue #29

Table of Contents

1. My Facebook Page/Youtube/Twitter Links

2. Recipe of the Week - Make Your Own Panch Phoron Using Whole Ingredients

3. The Easier Way Using Ground Ingredients

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

5. My Recipe Book


To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if Twitter is your thing...

Panch Phoron (Bengali 5 Spice)

For enjoying the authentic taste of Bengali cuisine at home, this super easy-to-make panch phoron is just the blend! Using a mix of whole spices, it can be made in seconds and will add fab flavours to whatever you're cooking!

Below are directions for making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 5 tbsp)

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

tbsp = tablespoon
tsp = teaspoon


  • Simply combine all the ingredients together

    That's it!

    Store in an airtight container out of direct sunlight. Use within 1 year.

    Note: See below for tips on toasting and grinding spices.

    Click here to see it on my site

    Click here for a large collection of my other masala mixes.

    Ingredients if using ground spices: (makes about 5 tbsp)

    1 tbsp ground nigella
    1 tbsp ground mustard powder
    1 tbsp ground cumin
    1 tbsp ground fennel
    1 tbsp ground fenugreek

    tbsp = tablespoon
    tsp = teaspoon


  • Simply mix all the powders together in a bowl

    That's it!

    Store in an airtight jar. Use within 3 months.

    How to Toast and Grind

    Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

    Step 2: Let them cool and then grind.

    Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

    Click Here for step-by-step info and photos on this recommended technique.

    My Spice Mix Book

    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.

    Pass It On

    If you like this e-zine, please do a friend and me a big favour and "pay it forward."

    If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newletter page

    Until Next Week,

    Jason -

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