Panch Phoron

Appears in

Bengali Cooking: Seasons & Festivals

Bengali Cooking

By Chitrita Banerji

Published 1997

  • About
Literally, five flavours. Usually a combination of five whole spices, cumin, kalojeera, mustard, fennel and fenugreek. Mostly used to flavour dal, vegetables and fish preparations. A great favourite with Hindu Bengalis.