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{{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 | | name = Panch phoron | ||
| image = Panch-phoron.jpg | | image = Panch-phoron.jpg | ||
| image_size = | | image_size = | ||
| image_alt = | | image_alt = | ||
| caption = Panch phoron | | caption = Panch phoron | ||
| alternate_name = | | alternate_name = Panch phodan, pancha phutana | ||
| type = Spice blend | | type = Spice blend | ||
| course = | | course = | ||
| country = | | country = | ||
| region = | | 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 = | ||
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| no_recipes= false | | no_recipes= false | ||
}} | }} | ||
[[File:Pancha-Phutana.jpg|thumb|Pancha | [[File:Pancha-Phutana.jpg|thumb|Pancha phutana (in [[Odia language|Odia]]) in frying pan]] | ||
{{ | {{cookbook|Bengali Five-Spice Mix (Panch Puran)}} | ||
'''Panch phoron''' or ''' | '''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, | 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 == | ||
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[[Category:Nepalese cuisine]] | [[Category:Nepalese cuisine]] | ||
[[Category:Indian spices]] | [[Category:Indian spices]] | ||
[[Category:Indo-Caribbean cuisine]] | |||
Latest revision as of 18:28, 18 December 2025
 Panch phoron | |
| Alternative names | Panch phodan, pancha phutana |
|---|---|
| Type | Spice blend |
| Region or state | India, Bangladesh |
| Main ingredients | Fenugreek seed, nigella seed, cumin seed, black mustard seed (or wild celery seed (radhuni)), and fennel seed |
| Ingredients generally used | Radhuni |
| Similar dishes | Chinese five-spice powder |
Panch phoron (Script error: The function "langx" does not exist.), panch phoran (Bhojpuri: 𑂣𑂁𑂒 𑂤𑂷𑂩𑂢), pānch phodan or pāncha phutaṇa (Script error: The function "langx" does not exist.), is a whole 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 Bhojpur,[1] Mithila, Assam and Nepal. The name literally means "five spices".
All of the spices in panch phoron are seeds. Typically, it consists of fenugreek seed (methi), cumin seed (jeera), nigella seed (kalonji), black mustard seeds and fennel seed (mouri/saunf) in equal parts.[2][3] The black mustard seeds are sometimes substituted with wild celery seed (radhuni).[2] Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.[2] Unlike most spice mixes, panch phoron is always used whole.
See also[edit | edit source]
References[edit | edit source]
- ↑ "The Bhojpuri feast". India Perspectives. 2 October 2020. Archived from the original on 19 January 2022. Retrieved 18 June 2022.
..panchphoran (a mix of cumin; radhuni, a strong spice; dry fenugreek seeds, fennel seeds and nigella seeds) are the two pillars of Bihari cuisine
- ↑ 2.0 2.1 2.2 Deepika Sahu (10 May 2012). "The power of five seeds". The Times of India. Retrieved 13 June 2020.
- ↑ "Panch Phoron Seeds Glossary | Recipes with Panch Phoron Seeds". Tarladalal.com. Archived from the original on 25 January 2023. Retrieved 13 July 2012.