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Panch phoron, panch phodan, or pancha phutana is a whole spice blend that hails originally from the eastern part of the Indian subcontinent. This spice blend is used mostly in the cuisine of eastern and northeastern India, particularly in the cuisines of Bhojpur, Mithila, Odisha, Bengal, and Nepal. Panch phoran literally translates to "five spice" blend.
Panch phoron masala contains equal amounts of fenugreek, nigella, cumin, black mustard, and fennel seeds. Due to its moderately bitter flavour, some chefs choose to use a smaller proportion of fenugreek seeds. It is difficult to adequately or specifically explain the flavour and taste of this spice blend. It falls into the general category of a mild aromatic mixture with a faintly bitter flavour that is derived from mustard and fenugreek seeds.
The fennel and mustard seeds are what give the dish its nutty and earthy undertone. A teaspoon of this masala adds a medley of flavours to food. This spice blend enhances the overall flavour of the dish by giving it a unique aroma and taste. Panch phoran masala is also very advantageous for the human body. Fenugreek seeds are good for controlling blood glucose levels and helping keep the system clean. When it comes to digestion, fennel and cumin seeds both contribute to the secretion of pancreatic enzymes, which are believed to maintain a healthy digestive tract.
Panch phoran masala is extensively used in Bengali cuisine. Bengali tomato khejur (dates) chutney is made with the tempering of this spice blend, which gives a distinct flavour to this deliciously sweet tomato and date chutney. Panch phoran murgi is another Bengali dish that is made with the use of Bengali five spices as a tempering. A few people use radhuni in addition to the five-spice blend made up of cumin, nigella, fennel, fenugreek, and mustard seeds. Odisha-style raw mango chutney, also known as amba khatta, is an Odiya dish that uses panch phoran as a main ingredient. This spice blend gives the chutney a unique flavour and aroma. Kumror chhokha is a Bengali potato and pumpkin subzi that is tempered with panch phoran. This spice powder boosts the aroma and flavour of the vegetables, which enhances the overall dish.
panch phoran/ pinterest.com
This spice blend contains nigella seeds, which are used in Ayurvedic medicine to cure pain and maintain healthy skin and hair. Mustard seeds are rich in omega-3 fatty acids and fibre which help with digestion and the smooth functioning of the gut system. Panch phoran is a unique blend of nutrients and deliciousness. It is very easy to make, and the ingredients are also readily available in the market.
Ingredients
- 10 g of mustard (rye)
- 10 g of cumin seeds
- 10 g of fenugreek seeds
- 10 g of nigella seeds
- 10 g aniseed
Method
- Heat a pan and add all the ingredients to it.
- Dry roast them and stir them continuously for 2 minutes. Extinguish the flame after 2 minutes.
- Once the masala is cool, put it in a blender and grind it well.
- The masala is ready. Store it in an airtight container for further use.
