Panch phoron, panch phodan or pancha phutana is a whole spice blend, originating from the eastern part of the Indian subcontinent and used in the cuisines of Eastern India and Northeastern India, especially in the cuisines of Bhojpur,[2] Mithila, Odisha, Assam, Bengal and Nepal. The name literally means "five spices".
Type | Spice blend |
---|---|
Region or state | Eastern part of Indian subcontinent[1] |
Main ingredients | Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed |
Ingredients generally used | Radhuni |
Similar dishes | Chinese five-spice powder |
All of the spices in panch phoron are seeds. Typically, panch phoron consists of cumin seed (sada jeere), nigella seed (kalo jeere), fenugreek seed (methi), wild celery seed (radhuni) and fennel seed (mouri) in equal parts.[3] Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.[4]
See also
References
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