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Panch Phoron

Panch phoran, also found transliterated as panch puran, panchphoran, panch phutana, is a whole spice blend used in Bangladesh and Eastern India, especially in Mithila, Bengali, Assamese and Oriya cuisine. The name literally means “five spices” in Maithili (paanch phorana), Assamese (pas phoṛôn), Bengali (pãch phoṛon) and Oriya (pãnch phutana).

Panch Phoron
Panch phoran, also found transliterated as panch puran, panchphoran, panch phutana, is a whole spice blend used in Bangladesh and Eastern India, especially in Mithila, Bengali, Assamese and Oriya cuisine.
Ingredients
  • Panch Puran is made of equal parts of these five spices -
  • fenugreek seed (methi)
  • nigella seeds (kalo jira)
  • mustard seed (rai or shorshe)
  • fennel seed (mouri)
  • cumin seed (jeera)
Instructions
  1. Combine the ingredients in an airtight jar and use as required
Notes
In some variations, wild onion is used in place of cumin. In other variations, radhuni seed is added to the mixture.
In Bengali cuisine, the seeds are usually fried in oil (or ghee), which causes them to start crackling immediately. Vegetables (especially potatoes), dal, or fish are then added. It is not used with meat.

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