Panch phoron
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Panch phoran (Bengali: পাঁচ ফোড়ন pãch foṛon) (also known as panch puran, panchphoran, [1] panch phutana (Oriya), or five-spice mix) is a spice blend used in Bangladesh and Eastern India, especially in Bengali, Assamese, and Oriya cuisine. In Assamese and Bengali, panch phoran, and in Oriya, panch phutana, literally mean "five spices", referring to the following ingredients in equal measure[1][2]:
- Fenugreek (মেথি methi)
- Nigella seed (কালো জিরা kalo jira)
- Mustard seed (rai or শরষে shorshe) or radhuni in Bengal
- Fennel seed (সঁওফ saunf or মৌরি mouri)
- Cumin seed (জিরা jira)
Celery seed can also be used as a replacement for radhuni.
Panch phoran is traditionally used with vegetables, lentils, or fish.
In the tradition of Oriya and Bengali cuisine, panch phoron is typically fried 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.
[edit] References
- ^ a b Jaffrey, Madhur (2003). Madhur Jaffrey's Ultimate Curry Bible. Ebury Press. ISBN 0091874157.
- ^ http://www.theepicentre.com/Spices/panchphoron.html
[edit] External links
- 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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