Bengali Five-Spice Blend

Panch Phoron

Preparation info

  • Makes about

    ¼ cup

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Every Bengali-speaking kitchen in the world has this five-spice blend on a shelf, although its constitution differs slightly in each kitchen. Oftentimes in eastern India, in the state of Bengal, a spice known as radhuni is part of the blend, but it’s not as well known or easily found outside of Bengal. Radhuni looks sort of like celery seeds, tastes a bit like thyme-flavored bishop’s weed, and has a bitterness reminiscent of fenugreek seeds (which is often the ingredient in ma