Panch Phoron

Panch Phoron literally means "five spices". It is a mixture of 5 whole seeds: Nigella, Cumin, Mustard, Fennel, and Fenugreek.

Also known as "Bengali Five Spice", this combination of spices transforms any dish with carbohydrates.

Lighty fry the seeds in oil and elevate a simple potato dish. It is a flavourful mixture without adding any heat

Initial taste is a sharp mustard pungency mixed with sweet fennel, Mid-palate: Earthy cumin warmth with subtle fenugreek bitterness Finish: Lingering sweetness from fennel with a slight oniony note from nigella.

It's essential in Bengali vegetable preparations like aloo posto (potatoes with poppy seeds), begun bhaja (fried eggplant), and various dal preparations. Bengali fish dishes often start with panch phoron tempered in mustard oil, which complements the fish beautifully and is a signature of Bengali cooking. Panch Phoron is used in the preparation of Lentils, Pickles and chutneys and added to pulao or other rice preparations for extra flavor.