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Panch phoron
2021-06-15T14:20:04Z
<p>102.252.65.225: </p>
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<div>{{Infobox food<br />
| name = Panch phoron <br> Pancha Phutana<br />
| image = Panch-phoron.jpg<br />
| image_size =<br />
| image_alt =<br />
| caption = Panch phoron <br> Pancha Phutana<br />
| alternate_name = <br />
| type = Spice blend<br />
| course = <br />
| country = <br />
| region = Eastern [[South Asia]]<ref>https://www.tasteatlas.com/panch-phoron</ref><br />
| national_cuisine = <br />
| creator = <!-- or | creators = --><br />
| year = <br />
| mintime = <br />
| maxtime = <br />
| served = <br />
| main_ingredient = Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed<br />
| minor_ingredient = Radhuni<br />
| variations = <br />
| serving_size = 100 g<br />
| calories = <br />
| calories_ref =<br />
| protein = <br />
| fat = <br />
| carbohydrate = <br />
| glycemic_index = <br />
| similar_dish = Chinese five-spice powder<br />
| cookbook =<br />
| commons =<br />
| other = <br />
| no_recipes= false<br />
}}<br />
[[File:Pancha-Phutana.jpg|thumb|Pancha-Phutana(in Odia) in frying pan]]<br />
{{For|Bengali web series named after this spice mixture|Paanch Phoron}}<br />
'''Panch phoron''' or '''Pancha Phutana''' is a whole [[Spice mix|spice blend]], originating from the region of Eastern [[South Asia]] and used especially in the cuisine of Bangladesh and [[Eastern India]], [[Northeastern India]] region especially in the cuisine of [[Odisha]], [[West Bengal]], [[Mithila (region)|Mithila]] region of India and [[Nepal]]. The name literally means "five spices" [[Bengali language|Bangla]] (Paanch Phoron or পাঁচ ফোড়ন), [[Odia Language|Odia]] (Pancha Phutana or ପଞ୍ଚ ଫୁଟଣ) [[Nepali language|Nepali]] (''padkaune masala''), [[Assamese language|Assamese]] (''pas puron'') and in [[Maithili language|Maithili]] as {{lang|bh|(painch phoranah)}}.<br />
<br />
All of the spices in panch phoron are seeds. Typically, panch phoron consists of [[fenugreek|fenugreek seed]], [[Nigella sativa|nigella seed]], [[cumin seed]], [[mustard seed|black mustard seed]] and [[Fennel|fennel seed]] in equal parts.<ref>{{cite web|url=http://www.tarladalal.com/glossary-panch-phoron-seeds-1027i |title=Panch Phoron Seeds Glossary &#124; Recipes with Panch Phoron Seeds |publisher=Tarladalal.com |access-date=2012-07-13}}</ref> Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.<ref name="Sahu">{{cite web |url= https://timesofindia.indiatimes.com/The-power-of-five-seeds/articleshow/12594289.cms|title= The power of five seeds|author= Deepika Sahu|date= 10 May 2012 |access-date= 13 June 2020}}</ref><br />
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== See also ==<br />
* [[Five-spice powder|Chinese five-spice powder]]<br />
<br />
==References==<br />
{{reflist}}<br />
<br />
{{Herbs and spices}}<br />
<br />
[[Category:Herb and spice mixtures]]<br />
[[Category:Bengali cuisine]]<br />
[[Category:Bangladeshi cuisine]]<br />
[[Category:Nepalese cuisine]]<br />
[[Category:Indian spices]]</div>
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