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Panch phoron
 Panch phoron Pancha Phutana | |
| Type | Spice blend |
|---|---|
| Region or state | Eastern South Asia[1] |
| Main ingredients | Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed |
| Ingredients generally used | Radhuni |
| Similar dishes | Chinese five-spice powder |
Panch phoron or Pancha Phutana is a whole 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 of India and Nepal. The name literally means "five spices" Bangla (Paanch Phoron or পাঁচ ফোড়ন), Odia (Pancha Phutana or ପଞ୍ଚ ଫୁଟଣ) Nepali (padkaune masala), Assamese (pas puron) and in Maithili as (painch phoranah).
All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts.[2] Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.[3]
See also[edit]
References[edit]
- ↑ https://www.tasteatlas.com/panch-phoron
- ↑ "Panch Phoron Seeds Glossary | Recipes with Panch Phoron Seeds". Tarladalal.com. Retrieved 2012-07-13.
- ↑ Deepika Sahu (10 May 2012). "The power of five seeds". Retrieved 13 June 2020.
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