Panch phoron, Panch Phodan or Pancha Phutana is a whole spice blend, originating from the eastern part of the Indian subcontinent and used especially in the cuisine of Eastern India and Northeastern India, especially in the cuisine of Bhojpur, Mithila, Odisha, Bengal and Nepal. The name literally means "five spices"
Typically, panch phoron consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.
Panch Phoron is delicious as a rub for meats, added to Indian stews, sprinkled on vegetables, or used for pickling vegetables. It is also a delicious addition to any “carb-like” foods such as breads like naan bread. I wrote about Nigella Seeds a few days ago in my post for Indian Mango Chutney.Panch Foran can be used to prepare anything that caters to your craving for spicy food. Nutritional Benefits: They aid weight loss, nourish the digestive system and boost holistic health. The presence of cumin in this spice mix may stimulate the secretion of the pancreatic enzymes and improves digestion.
What is panch phoron spice?
Panch in Bengali is five and phoron is spices and these five spices are: nigella seeds (other wise known as black onion seeds, Kalonji or kalo jeera), fennel seeds (mouri or saunf), fenugreek seeds (methi), black (brown or yellow) mustard seeds (rai) and cumin seeds (jeera).
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