Panch Phoran is a blend of five spices and is commonly used in Eastern India, Bangladesh, and Nepal. The Panch Phoron spices are tempered in oil/ghee allowing them to release their aromas and pop in the pan, and then the other ingredients are added. All five spices are usually added in equal proportions, though you can vary the proportions to suit your taste. Panch Phoron can be used as a rub for meats, added to stews, sprinkled on vegetables, or used for pickling vegetables. It adds an enticing fragrance and a lovely taste to a range of recipes.
Use Trudy Ann’s Panch Phoron Masala to cook your favorite meals. If you like my Panch Phoran, you could also give my Red Curry Powder a try!
Origin: Panch Phoran (Five Flavours or Spices) is a whole spice blend used in Eastern India, Bangladesh, Nepal. This spice mix is used as whole seeds, never ground, when cooking. Certified organic spices from small farms around the world.
Ingredients: Fennel seeds, onion seeds, cumin seeds, mustard seeds, and fenugreek seeds.
Preparation: Use with vegetables, lentils, and fish.
Heat oil, reduce heat to low, add 1 teaspoon Panch Phoran and immediately cover pan. Leave for 1 minute until the seeds stop ‘popping’. Add ginger, garlic, onions, tomatoes, and fry for 10 minutes. Pour sauce over lentils, vegetables, or fish.
Size: 30 grams