Panch Phoran Cooking Notes
Cuisine: Indian, Bengali
Food Pairings: Vegetables, Chicken, Beef, Curries, Lentils, Stews, Fish, Potatoes, Tomatoes, Onion, Garlic, Chillies
Serving size: 5 grams
Usage: Fry in hot oil or ghee for about 30 seconds, until fragrant. Then add the rest of your ingredients. Works great with potatoes, fish, beef, tomatoes, onion, chillies.
Recipes: Panch Phoran Roasted Potatoes
Panch Phoran Technical Notes
Ingredients: Black cumin (nigella), Cumin seeds, Fenugreek seeds, Fennel seeds, Black Mustards seeds.
Also known as Padkaune Masala, Panch Puran, Panch Phoron, Panchphoran, Panch Phutana पन्चफोरन , পাঁচ ফোড়ন, 孟加拉五香
Panch Phoran literally means Five Spices, but is not to be confused with the entirely different Chinese Five Spice Powder. Unlike Chinese Five Spice, Panch Phoran is almost always used whole, through a common indian cooking process known as "tempering" - the spices are lightly fried in hot oil / ghee until fragrant, and then the rest of the ingredients for cooking lentils or curry are added in.
Panch Phoran typically consists of the holy grail of Indian seeds: Fenugreek, Cumin, Black Cumin (also known as kalonji, nigella sativa), Black Mustard Seeds and Fennel Seeds. Proportions vary from household to household, some use less fenugreek as it is more bitter, some use more cumin. In some parts of Bengal, a local seed similar to Ajwain, known as radhuni, is used in place of the mustard seeds. Other common substitutes include caraway seeds and basil seeds.
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Please note that our ingredients are 100% natural and processed using traditional methods. As a result there may be some visible imperfections. Our spices will have variations in size and colour due to factors such as the amount of sunlight they received when growing, or the amount of rainfall in a particular season. These differences in appearance are entirely normal, and are the result of not treating them with any chemicals, reducing unnecessary hand selection, and minimizing waste.
For a healthy version, heat the Panch Poran in a heavy pan or pot without any oil on medium heat, stirring/moving it around to ensure it doesn't burn. As it gets toasted, add the other sauce ingredients, starting with any other spices, then the liquid. If you do this, you don't need any oil and will still enjoy a very flavorful sauce without the extra fat calories of oil.
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