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There is a symphony of aromatics and spices in Bengali cuisine, each playing a crucial role in creating the region's rich and diverse culinary tapestry. Aromatics such as garlic, ginger, and onions form the base of many Bengali dishes, lending their pungent and zesty flavours to curries, stews, and stir-fries.
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These ingredients are often finely chopped or ground into pastes to release their essential oils, infusing the dish with depth and complexity. Ada-Roshun Bata (ginger garlic paste) is something that is kept handy in most Bengali kitchens. While this can be store-bought, the flavour and aroma from the fresh past cannot be compared.
Also Read: The Coming Of Age Of Modern Bengali Food
Among the spices, Panchphoron stands out as a signature Bengali blend. This mix is typically tempered in hot oil at the beginning of cooking, releasing a bouquet of aromas that sets the foundation for numerous Bengali dishes. Other essential spices include turmeric, used for its vibrant colour and earthy flavour, and mustard seeds, which are not only ground into pastes but also used whole in tempering. Dry red chilies, bay leaves, and cinnamon cardamom and cloves infuse dishes with their flavours and aromas.
Many of these spices are believed to aid digestion, boost immunity, and provide warmth during colder months. They are best used judiciously, respecting their potency and ensuring each dish reflects a balance of flavours. Whether in everyday meals or festive feasts, these aromatics and spices can make any dish special.
Randhuni (Wild Celery Seeds)
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Randhuni, often confused with ajwain (carom seeds), is a spice with a distinctly sharp and slightly bitter flavour. Radhuni is also known as wild celery seeds and is an essential spice in Bengali cooking. While it resembles celery seeds it has a stronger flavour profile. It is typically used in tempering (phoron). It is usually dry-roasted or fried in oil and its sharpness is tempered when cooked, leaving a pleasant, subtle bitterness that enhances the overall flavour. It adds depth to vegetable dishes, particularly in traditional Bengali recipes such as shukto, where its distinctive flavour complements the bitter notes of vegetables. Radhuni is also used in lentil soups (dal) and pickles.
Kalo Jeere (Nigella Seeds)
Kalo Jeere, also known as Nigella seeds or Kalonji, is a versatile spice widely used in Bengali cuisine. These tiny black seeds are known for their slightly bitter, peppery taste and distinctive aroma, making them an essential ingredient in a variety of dishes. They come from the fruit of the Nigella sativa plant. Despite their size, these seeds pack a robust flavour and are often described as having a slightly smoky, nutty flavour. One of the most common uses of Kalo Jeere in Bengali cooking is in tempering.
Panchphoron
Panchphoron is a quintessential Bengali five-spice blend, consisting of equal parts fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds. This blend is unique and is used whole without grinding, offering a burst of complex flavours with each bite. It has a complex flavour profile, combining bitter, sweet, and spicy notes, and is also known for its digestive and anti-inflammatory health benefits. This spice blend is commonly used in Bengali, Assamese, and Odia cuisines to season curries, lentils, and vegetable stir-fries.
Shorshe (Mustard Seeds)
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Mustard seeds and mustard oil are fundamental in Bengali cooking. The black, yellow, or brown seeds have a pungent, spicy flavour that intensifies when cooked. Mustard oil, known for its strong, distinctive taste and aroma, is used both as a cooking medium and a flavouring agent. Mustard seeds are often used in tempering, while mustard oil is used for frying and as a finishing touch to enhance the flavour of many dishes, especially fish curries and pickles.
Tej Pata (Bay Leaves)
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Bay leaves, known as tej patta in Bengali, are integral to Bengali cooking for their subtle aroma and slightly bitter taste. These dried leaves are used to enhance the flavour of rice dishes such as biryani and pulao, adding depth and fragrance. They are also used in curries, stews, dals and various meat preparations to round out the flavours.
Mouri (Fennel Seeds)
Mouri, or fennel seeds, are a staple in Bengali kitchens known for their sweetish flavour. These seeds are often used in spice blends such as Panchphoron, where they add a distinct sweetness that balances other spices. Fennel seeds are also used in tempering for vegetable dishes, dals, and fish curries. In pickles and chutneys, mouri enhances the overall flavour profile. Additionally, fennel seeds are chewed as a digestive aid after meals, reflecting their dual role in both culinary and traditional medicinal practices in Bengali culture.
Kancha Lonka (Green Chilies)
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Kancha Lonka, or green chilies, are a staple spice in Bengali kitchens known for their vibrant colour and fiery heat. These chilies are used both whole and chopped in various forms to add spiciness and flavour to dishes. In Bengali cooking, green chilies are often used in tempering (phoron), frying them lightly in mustard oil makes a dish aromatic. They are integral to dishes like jhal (spicy curries), bhorta (mashed dishes), and fish preparations, where their heat complements the other ingredients. Green chilies are also used fresh as a garnish to add a kick of heat and freshness to Bengali meals.
Shukno Lonka (Dry Red Chillies)
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Shukno Lonka, or dry red chillis are used in various forms across Bengali cooking. Often employed tempering, Shukno Lonka releases a spicy aroma that permeates through the dishes. Whether added whole to curries and stews for a smoky undertone or ground into powders for spice blends, Shukno Lonka brings a distinct fiery kick that complements everything from traditional dal and vegetable preparations to meat and fish curries and also pickles and snacks
