Panch Phoran (Indian Five Spice Blend)

Panch Phoran, or Panch Phoron is a classic aromatic five spice blend that consists of cumin, black mustard, fenugreek, nigella, and fennel. It is used for tempering or seasoning in various dishes in Bengali and Eastern Indian cuisine.

Spices play an essential role in Indian cuisine and find extensive usage. We have a reputation for using a lot of spices in our cooking, and occasionally, people complain that our food is too spicy. Spices have uses in our diet that go beyond just flavor.

In this article, we will introduce you to a spice mixture made with five different spices. It is an authentic Bengali mixture. You can add this aromatic concoction to enhance the flavor of your preparations.

Jump to:

• What Is Panch Phoron?
• What Is Panch Phoron Made Of?
• How to Make Panch Phoran Masala
• Storage Suggestions
• How to Use Panch Phoran in Recipes?
• Panch Phoran

What Is Panch Phoron?

Panch phoron, also known as panch phoron, Panch masala, Padkaune masala, or Panch phutana in Bengali and Oriya, is a five-spice blend that is frequently used in Bangladeshi, Bhojpuri, Maithili, Bengali, Oriya, and Assamese cuisine. This spice blend contains fenugreek (methi), nigella (kalonji), cumin (jeera), black mustard (rai), and fennel (saunf), all of which are seeds. 

What's best? Each of the seeds in the mixture has several benefits. The five-spice mixture is given much credit in Ayurveda for promoting health.

For instance, cumin seeds encourage the pancreas to produce digestive enzymes, facilitating effective digestion. In addition to being a high source of selenium and magnesium, mustard seeds also aid digestion. The seeds of fenugreek are excellent for diabetics. Fennel is a stimulant by nature and aids in removing toxins from the body. It also stimulates the flow of oxygen to the brain cells. 

What Is Panch Phoron Made Of?

As the name suggests, panch phoron is made of panch (five) spices. Let’s learn about these spices in detail:

Black Mustard (Rai): The oblong-shaped black mustard seed is the smallest of all the mustard varieties. The strong, pungent scent and flavor of these seeds have earned them a well-deserved reputation. Additionally, these seeds are rich in minerals, including selenium, copper, magnesium, iron, and copper that help manage high blood pressure.

Cumin Seeds (Jeera):  Cumin seeds are tiny, boat-shaped, and collected by hand from an annual plant. They resemble caraway seeds. The most commonly used type of cumin is brownish. These seeds have a nutty taste with a toasty, somewhat sweet undertone. Cumin, as a spice, boosts antioxidant consumption, aids digestion, supplies iron, and may enhance blood sugar management.

Fenugreek seeds (Methi Dana): Similar to clover, fenugreek (Trigonella foenum-graecum) is a plant. The yellow seeds are used in culinary and medicinal applications and possess a flavor reminiscent of maple syrup. Fenugreek seeds are very beneficial for diabetes. They increase insulin production and slow down stomach sugar absorption.

Nigella (Kalonji): Nigella seeds, commonly referred to as black cumin or kalonji, give a variety of culinary creations a distinctive and fragrant touch. They are small and black in color. They have an earthy, somewhat bitter, oregano-like flavor with a nuttiness undertone. In addition, these black seeds are beneficial for treating worms and skin rashes as well as indigestion, loss of appetite, diarrhea, and dysmenorrhea.

Fennel Seeds (Saunf): One of the many varieties of the herb fennel plant yields the spice known as fennel seeds. They taste like licorice and are sweet and potent. Fennel promotes oxygen circulation to brain cells, and aids in removing toxins from the body. It also includes calcium, iron, magnesium, potassium, zinc, and phosphorus. It is high in vitamins A and C.

How to Make Panch Phoran Masala

Take a small bowl and add equal parts of 5 whole spices: black mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, and nigella seeds. Mix well.

The Indian five-spice blend is ready.

Storage Suggestions

Store the panch phoron spice blend in a cool, dark place away from heat and sunlight in an air-tight container for up to 6 months.

The most typical places to keep spices are on the counter, in a cabinet or cupboard, in a pantry, in a drawer, or hung on a door or wall.

How to Use Panch Phoran in Recipes?

Potatoes, brinjal, mixed vegetables, spinach, drumstick, pumpkin, and even beans are some veggies that pair particularly well with panch phoron spice blend. You may include it in cooking curries, stir-fries, or chutneys.

You can use panch phoran as a seasoning in dals like moong dal, masoor dal, etc.

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