Panch Phoron

Panch Phoron is a whole spice blend from Bengali cuisine — the name means "five spices" in Bengali. It is distinctly savoury, slightly bitter, and anise-forward,

The five spices are: Fenugreek, nigella (kalonji), cumin, black mustard, and fennel seeds — always used whole, never ground.

Panch Phoron works across a wide range of everyday Bengali cooking:

Vegetables Potatoes, aubergine, pumpkin, courgette, bitter melon (karela), and mixed vegetable dishes like chorchori and shukto.

Lentils & pulses Dal — particularly masoor and chana — where it's used as a finishing tarka poured over the top.

Fish spices are bloomed before the fish is added.

Legumes Dried beans cooked low and slow with the spice base.

Pickles & preserves

Chutneys

Eggs

Panch Phoron Potato

This is great as a side dish served or hot or cold. The spice is blended and cooked whole, adding its intriguing flavors and texture to the soft potato. Serves 4 - 6

Ingredients

4 large potatoes peeled (try using sweet potato!)

1 tbsp olive oil

2 tbsp of Seed & Leaf Panch Phoron blend

Salt & pepper as desired

Directions

Cut the potatoes into small pieces and boil until almost cooked. Drain the potatoes and dry with paper towel. Heat the olive oil in a pan (medium-high) and add the Panch Phoron. Toast the seeds for 30 seconds to release the natural oils. Add the potatoes and cook them with the seeds until they are well coated.

Turn up the heat and fry them until they are crispy around the edges.

Buy Panch Phoron Blend

Panch Phoron

Panch Phoron works across a wide range of everyday Bengali cooking:

Panch Phoron Potato

Try With Sweet Potato!