Panch Phoran, also spelled Panch Phoron or Paanch Phoron, is a quintessential Indian five-spice mixture widely used in Eastern India and Bangladesh. The term translates to "five spices" in Bengali.
This blend is celebrated for its robust and distinctive flavor profile, derived from the following whole seeds:
1 TBL Cumin (Jeera): Provides a warm, earthy nuance with a touch of citrus.
1 TBL Brown Mustard (Rai): Delivers a sharp, spicy punch.
1 TBL Fenugreek (Methi): Lends a mildly bitter and nutty flavor.
1 TBL Nigella (Kalonji): Offers a nuanced oniony, oregano-like taste/Can substitute celery seeds
1 TBL Fennel (Saunf): Gives a sweet, anise-like scent.
These spices are generally used whole and are dry-roasted or fried in oil to unlock their intense flavors before being added to various dishes. Panch Phoran is a versatile blend, suitable as a meat rub, mixed into stews, sprinkled over roasted vegetables and potatoes, or even incorporated into breads before baking.
Making this spice blend at home is straightforward. Simply measure and mix the five distinct spice seeds, then store the mixture in an airtight container to preserve its freshness for several months. The proportions can be tailored to personal preference, particularly the fenugreek, due to its potential bitterness.