Davidxbr: enhanced lead per sources and fixed typos

2025-12-18T12:58:06Z

enhanced lead per sources and fixed typos

← Older revision		Revision as of 18:28, 18 December 2025
Line 1:		Line 1:
			{{Short description\|South Asian whole spice blend}}
			{{For\|Bengali web series named after this spice mixture\|Paanch Phoron}}
			{{Use British English\|date=March 2025}}
			{{Use dmy dates\|date=March 2025}}
	{{Infobox food		{{Infobox food
	\| name = Panch phoron ~~<br> Pancha Phutana~~		\| name = Panch phoron
	\| image = Panch-phoron.jpg		\| image = Panch-phoron.jpg
	\| image_size =		\| image_size =
	\| image_alt =		\| image_alt =
	\| caption = Panch phoron ~~<br> Pancha Phutana~~		\| caption = Panch phoron
	\| alternate_name =		\| alternate_name = Panch phodan, pancha phutana
	\| type = Spice blend		\| type = Spice blend
	\| course =		\| course =
	\| country =		\| country =
	\| region = ~~Eastern [[South Asia]]<ref>https://www.tasteatlas.com/panch-phoron</ref>~~		\| region = India, Bangladesh
	\| national_cuisine =		\| national_cuisine =
	\| creator = <!-- or \| creators = -->		\| creator = <!-- or \| creators = -->
Line 16:		Line 20:
	\| maxtime =		\| maxtime =
	\| served =		\| served =
	\| main_ingredient = Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed		\| main_ingredient = Fenugreek seed, nigella seed, cumin seed, [[Rhamphospermum nigrum\|black mustard seed]] (or [[radhuni\|wild celery seed]] (''radhuni'')), and fennel seed
	\| minor_ingredient = Radhuni		\| minor_ingredient = Radhuni
	\| variations =		\| variations =
Line 32:		Line 36:
	\| no_recipes= false		\| no_recipes= false
	}}		}}
	[[File:Pancha-Phutana.jpg\|thumb\|Pancha~~-Phutana~~(in Odia) in frying pan]]		[[File:Pancha-Phutana.jpg\|thumb\|Pancha phutana (in [[Odia language\|Odia]]) in frying pan]]
	{{~~For~~\|Bengali ~~web series named after this spice mixture\|Paanch Phoron~~}}		{{cookbook\|Bengali Five-Spice Mix (Panch Puran)}}
	'''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)}}~~.		'''Panch phoron''' ({{langx\|bn\|পাঁচ ফোড়ন}}), '''panch phoran''' ([[Bhojpuri language\|Bhojpuri]]: 𑂣𑂁𑂒 𑂤𑂷𑂩𑂢), '''pānch phodan''' or '''pāncha phutaṇa''' ({{langx\|or\|ପାଞ୍ଚ ଫୁଟଣ}}), is a whole [[Spice mix\|spice blend]], originating from the eastern part of India, used as a prominent ingredient in the cuisines of [[Bengal]], [[Odisha]], and the [[Bhojpuri region]] of [[Bihar]]. It is also used in the cuisines of [[Bangladesh]], [[Northeast India]], other areas of [[Bhojpuri region\|Bhojpur]],<ref>{{Cite web \|date=2 October 2020 \|title=The Bhojpuri feast \|url=https://www.indiaperspectives.gov.in/en_US/the-bhojpuri-feast/ \|quote=..panchphoran (a mix of cumin; radhuni, a strong spice; dry fenugreek seeds, fennel seeds and nigella seeds) are the two pillars of Bihari cuisine \|access-date=18 June 2022 \|website=India Perspectives \|language=en-US \|archive-date=19 January 2022 \|archive-url=https://web.archive.org/web/20220119114431/https://www.indiaperspectives.gov.in/en_US/the-bhojpuri-feast/ \|url-status=dead }}</ref> [[Mithila (region)\|Mithila]], [[Assam]] and [[Nepal]]. The name literally means "five spices".

	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 \| 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>		All of the spices in panch phoron are seeds. Typically, it consists of [[fenugreek\|fenugreek seed]] (''methi''), [[cumin seed]] (''jeera''), [[Nigella sativa\|nigella seed]] (''kalonji''), [[Rhamphospermum nigrum\|black mustard seeds]] and [[Fennel\|fennel seed]] (''mouri/saunf'') in equal parts.<ref name="Sahu"/><ref>{{cite web \|url=http://www.tarladalal.com/glossary-panch-phoron-seeds-1027i \|title=Panch Phoron Seeds Glossary \| Recipes with Panch Phoron Seeds \|publisher=Tarladalal.com \|access-date=13 July 2012 \|archive-date=25 January 2023 \|archive-url=https://web.archive.org/web/20230125113805/https://www.tarladalal.com/glossary-panch-phoron-seeds-1027i \|url-status=dead }}</ref> The black mustard seeds are sometimes substituted with [[Trachyspermum roxburghianum\|wild celery seed]] (''radhuni'').<ref name="Sahu"/> Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.<ref name="Sahu">{{cite news \|url=https://timesofindia.indiatimes.com/The-power-of-five-seeds/articleshow/12594289.cms\|title= The power of five seeds\|author= Deepika Sahu\|newspaper= The Times of India\|date= 10 May 2012 \|access-date= 13 June 2020}}</ref> Unlike most spice mixes, ''panch phoron'' is always used whole.

	== See also ==		== See also ==
Line 51:		Line 55:
	[[Category:Nepalese cuisine]]		[[Category:Nepalese cuisine]]
	[[Category:Indian spices]]		[[Category:Indian spices]]
			[[Category:Indo-Caribbean cuisine]]

102.252.65.225 at 14:20, 15 June 2021

2021-06-15T14:20:04Z

New page

{{Infobox food
| name = Panch phoron <br> Pancha Phutana
| image = Panch-phoron.jpg
| image_size =
| image_alt =
| caption = Panch phoron <br> Pancha Phutana
| alternate_name =
| type = Spice blend
| course =
| country =
| region = Eastern [[South Asia]]<ref>https://www.tasteatlas.com/panch-phoron</ref>
| national_cuisine =
| creator = 
| year =
| mintime =
| maxtime =
| served =
| main_ingredient = Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed
| minor_ingredient = Radhuni
| variations =
| serving_size = 100 g
| calories =
| calories_ref =
| protein =
| fat =
| carbohydrate =
| glycemic_index =
| similar_dish = Chinese five-spice powder
| cookbook =
| commons =
| other =
| no_recipes= false
}}
[[File:Pancha-Phutana.jpg|thumb|Pancha-Phutana(in Odia) in frying pan]]
{{For|Bengali web series named after this spice mixture|Paanch Phoron}}
'''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)}}.

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 | 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>

== See also ==
* [[Five-spice powder|Chinese five-spice powder]]

==References==
{{reflist}}

{{Herbs and spices}}

[[Category:Herb and spice mixtures]]
[[Category:Bengali cuisine]]
[[Category:Bangladeshi cuisine]]
[[Category:Nepalese cuisine]]
[[Category:Indian spices]]

Panch phoron - Revision history

Davidxbr: enhanced lead per sources and fixed typos

102.252.65.225 at 14:20, 15 June 2021