Bengali Five-Spice Mixture

Panch Phoran

Preparation info

  • Difficulty

    Easy

  • Yield:

    ½ cup

Appears in

Sauces

By James Peterson

Published 1991

  • About

Ingredients

fennel seeds 2 tbsp 30 ml
brown mustard seeds 2 tbsp 30 ml
fenugreek seeds 2 tbsp 30 ml
cumin seeds 2 tbsp 30 ml
nigella (black cumin) seeds 2 tbsp 30 ml

Method

Stir together all the ingredients and store in a tightly sealed container. Shake before using. Just before using, toast the spice mix in a dry sauté pan while continuously stirring until it smells fragrant. If appropriate for the recipe at hand, the mixture can also be heated in a small amount of oil in the same way as curry powder.