Panch phoron
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Panch phoran (Bengali: পাঁচ ফোড়ন) (also known as panch puran, panch phutana (Oriya), or five-spice mix) is an Indian-Bengal, Assamese and Oriya spice blend typically consisting of five whole spices in equal measure, as defined below. In Axomiya or Bengali, panch phoran, and in Oriya, panch phutana, literally mean "five spices".
- Fenugreek (methi)
- Nigella seed (kalonji)
- Mustard seed (rai or shorshe), or Radhuni in Bengal
- Fennel seed (saunf or mouri)
- Cumin seed (jira)
Celery seed can also be used as a replacement for radhuni.
Panch phoran is traditionally used with vegetables, lentils, or fish and potato works well with the spice.
In the tradition of Oriya and Bengali cuisine, one usually first fries the panch phoron in cooking oil or ghee, which causes it to start popping immediately. This technique is called "baghaar" (literally "tempering") in Oriya, "phoron" in Bengali, and chaunk in Hindi. At this point, one adds the other ingredients to coat with the spice mixture. The term phoran in bengali cooking is generally attributed to a mixture of any number of spices used in this way. However, the particular mixture of five spices in Panch phoran is a very popular form of "phoran".
Some recipes involving panch phoron: http://www.theepicentre.com/Spices/panchphoron.html
Lamb/goat/beef stew with panch phoron: http://www.nibbledish.com/people/Zulfia/recipes/beef-stew-with-panch-foron
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