Panch Phoron, Bengali Five Spice
by Tarla Dalal
panch phoron recipe | Bengali panch phoron masala | healthy Bengali 5 spice mixture | with 23 amazing images.
panch phoron recipe | Bengali panch phoron masala | healthy Bengali 5 spice mixture is a basic Bengali spice mix. Learn how to make Bengali panch phoron masala.
To make panch phoron, combine all the ingredients in a bowl and mix well. Store in an air-tight container and use as required.
If you want to try your hand at Bengali cooking, panch phoron is one of the first spice mixes you need to keep ready. Without panch phoron, Bengali cooking is just incomplete!
There is no roasting or grinding to make the Bengali panch phoron masala. It is just a combination of five seeds namely cumin seeds, mustard seeds, fenugreek seeds, fennel seeds and nigella seeds which is always mixed and kept ready for tempering in Bengali masoor dal, Papaya Tarkari, shukto and poshto. While the whole spices are commonly used in East Indian cooking, a roasted powder made with these spices is also used in making chutney.
The healthy Bengali 5 spice mixture has umpteen health benefits to its credit as well. Cumin and fennel seeds aid in digestion, while the methi seeds are known to control blood sugar levels and aid in weight loss. This can be stored in an air-tight container upto a month.
Tips for panch phoron. 1. Radhuni is the sixth spice used sometimes. 2. Mustard seeds can be replaced with whole coriander seeds. 3. The quantity of fenugreek seeds can be reduced to decrease the bitterness.
Enjoy panch phoron recipe | Bengali panch phoron masala | healthy Bengali 5 spice mixture | with step by step photos.
Panch Phoron, Bengali Five Spice recipe - How to make Panch Phoron, Bengali Five Spice
Preparation Time: Cooking Time: Total Time:
Makes 5 tablespoon
For Panch Phoron
1 tbsp cumin seeds (jeera)
1 tbsp mustard seeds ( rai / sarson)
1 tbsp fenugreek (methi) seeds
1 tbsp fennel seeds (saunf)
1 tbsp nigella seeds (kalonji)
1 tbsp radhuni , optional
Method
For panch phoron
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What is panch phoron recipe made off?
Note on cumin seeds
Note on mustard seeds
Note on fenugreek (methi) seeds
Note on fennel seeds (saunf)
Notes on nigella seeds ( kalonji)
Notes on Radhuni
Usage of panch phoron
panch phoron and garam masala
making panch phoron
panch phoron with radhuni
Tips for panch phoron
FAQ's for panch phoron
For panch phoron
- For panch phoron
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Panch Phoron, Bengali Five Spice recipe with step by step photos
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Like panch phoron recipe | Bengali panch phoron masala | healthy Bengali 5 spice mixture | then see our other Homemade spice mix recipes. From readymade soups and pastes to chutneys and dry spice mixes, nowadays in this fast pacing life, everything is easily available in stores. But, there are many people who still prefer preparing their own Indian spice-mix at homes like the garam masala, chole masala, chaat masala etc. Our website does have all these basic masala recipes that will help you make lip-smacking food at home:
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What is panch phoron recipe made off?
- What is panch phoron recipe made off? Bengali panch phoron masala is made from 5 easily avaialable ingredients like 1 tbsp cumin seeds (jeera), 1 tbsp mustard seeds ( rai / sarson), 1 tbsp fenugreek (methi) seeds, 1 tbsp fennel seeds (saunf) and 1 tbsp nigella seeds (kalonji).
Note on cumin seeds
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This is what cumin seeds look like. Ayurveda prescribes jeera as a remedy for several health problems. So wise were our grannies that they decided to add it to their spice box and use it in everyday cooking, to ensure its sustained health benefits to the family.
- Cumin Seeds and Digestion: The most common benefit of jeera known to many is to soothe the stomach, intestine and the entire digestive tract. The presence of essential oils in cumin seeds are said to enhance digestion by way of stimulating the acid in the stomach and juices like pancreatic juices which contain enzymes pancreatic amylase and lipase. The amylase helps in the digestion of starch, while the lipase helps in the digestion of fats in small intestine. This action thus not only promotes digestion but in other words it prevents constipation too.
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Cumin Seeds and Anemia: Cumin seeds are apparently a very good source of iron. A tbsp. of cumin seeds can fulfil nearly 20% of days iron requirement. Isn’t that impressive? How about making Moong Dal and Palak Cheela, which has spinach, moon dal, turmeric powder and cumin seeds – all iron rich ingredients. Try it for breakfast, lunch or dinner – it is sure to give you a feeling of satiety. See 8 benefits of jeera.
Note on mustard seeds
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This is what mustard seeds look like. Tiny little mustard seeds, mostly added as a tempering, lend an interesting bite, exotic flavour and tempting aroma to Indian foods. Mustard seeds are from the mustard plant
Note on fenugreek (methi) seeds
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This is what fenugreek (methi) seeds look like. Fenugreek seeds are small, roughly angular, brownish yellow seeds, which have a pleasantly bitter flavour and strong aroma. The seeds are often toasted to enhance their pungent aroma, and then powdered alone or with other spices. In Indian cuisine, fenugreek seed is a common ingredient in curry powders and pickle powders. It is also used to temper various vegetable and dal based dishes to enhance the aroma and taste.
- Weight Loss: Some research shows positive relation between weight loss and regular consumption of fenugreek seeds. It contains polysaccharide namely galactomannan which is responsible for lending that feeling of fullness and avoiding binge eating. You can either chew on methi seeds or have soaked methi seeds with water in the morning.
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Diabetes Control: 1 tsp of fenugreek seeds soaked overnight and consumed early in the morning on an empty stomach is a remarkable cure to control blood sugar levels. Try it for a month or two and monitor your blood sugar levels to find out if this works for you. See 7 benefits of methi seeds.
Note on fennel seeds (saunf)
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This is what saunf looks like. Indians need no introduction to this spice as it is commonly used in most households as a mouth freshener and digestive aid after meals. Some prefer having raw saunf, while other prefer roasted and salted saunf. Indian cuisine also makes use of this herb as in curries, gravies and some drinks.
- Aids in Digestion: The fiber content of fennel seeds is enough to prove its digestive benefits. 1 tbsp of saunf provides 2.3 g of fiber, almost equal to 1 cup of chopped apple. Isn’t that astonishing? Just add to fennel seeds and allow to sun-dry for 2 to 3 hours. Then roast it in a kadhai on a slow flame till crisp. Enjoy it as a mukhwas.
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Relieves Constipation: The fiber in saunf adds bulk and helps in easy bowel movements too. Senior citizens who often experience constipation can chew on fennels seeds after meals or opt for Fennel Tea to relieve constipation. For the sam reason fennel oil is also used as a laxative in some medicines and tonics. See 9 benefits of fennel seeds, saunf.
Notes on nigella seeds ( kalonji)
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This is what kalonji (Nigella, black onion seeds) looks like. Black seed, nigella or kalonji, is also known as the "seed of blessing" as it is considered to be one of the greatest healing herbs of all times. The small black seeds are got from kalonji bushes, which are grown widely throughout India. The seeds are about the same size as sesame seeds, though they have a more triangular instead of oval shape.
Apart from being a wonderful medicine, kalonji is a superb spice, used to flavour a variety of traditional dishes including pickles.
Notes on Radhuni
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Radhuni or Randhani is a typical Bengali ( and Bangladeshi) spice found mainly in Bengali homes. They also add radhuni in phanch phoron apart from regular 5 spices as it adds a nice flavour to the dish. One can replace mustard seeds with Radhuni. We call it Panch Phutan in Odia as the sixth spice added is Radhuni.
Usage of panch phoron
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A friend of mine from Kolkata says. Panch phoron is one of the most important part of cooking in my home, since we are Oriya and born and brought up in Kolkata. Most of the dry sabji or as we call bhaja here in Bengal the panch phoron is must in tarka. Even we put it in dal, chutney (tomato, raw mango, jalpai) apart from that i also roast ot a little and make powder out of it which i use it in alur dum, ghugni,and also at times in chutney. A poll from our members on tarladalal.com said this is what they use the spice for
- aloo pumpkin sabji, dahi wale aloo ki sabzi
- sweet tomato chutney
- sweet lauki sabji
- raw watermelon sabji.
- cabbage sabji, baingan ki sabji, ghiya
- Kadhi pakora,
- Bhinda
- Karela bharela, achari paneer, gatta ki sabzi
- mango pickle, kacche aam ka murabba
panch phoron and garam masala
- What is the difference between panch phoron and garam masala? garam masala recipe from Punjab is easy to make make as it involves roasting and blending of Indian spices. Panch Phoron from Bengal, Oria and Bangladesh on the other hand is made with 5 whole spices which require no roasting or blending.
making panch phoron
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To make panch phoron recipe | Bengali panch phoron masala | healthy Bengali 5 spice mixture | in a small glass bowl, put 1 tbsp cumin seeds (jeera).
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Add 1 tbsp mustard seeds ( rai / sarson).
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Add 1 tbsp fenugreek (methi) seeds.
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Add 1 tbsp fennel seeds (saunf).
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Add 1 tbsp nigella seeds (kalonji).
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Mix panch phoron | Bengali panch phoron masala | healthy Bengali 5 spice mixture | well.
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Use panch phoron | Bengali panch phoron masala | healthy Bengali 5 spice mixture | as required. Store in an air-tight container.
panch phoron with radhuni
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To make panch phoron with radhuni from the above recipe we will continue from add 1 tbsp nigella seeds (kalonji).
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Add 1 tbsp radhuni.
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Mix panch phoron with radhuni | Bengali panch phoron with radhuni | well.
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Use panch phoron with radhuni | Bengali panch phoron with radhuni | as required.
Tips for panch phoron
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Radhuni is the sixth spice used sometimes.
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Mustard seeds can be replaced with whole coriander seeds.
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The quantity of fenugreek seeds can be reduced to decrease the bitterness.
FAQ's for panch phoron
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Q. Can panch phoron seeds be dry roasted?
A. Yes, you can dry roast these seeds, blend them into a powder and use it to make chutneys and pickles. -
Q. We usually use less quantity of methi seeds?
A. Though we have used methi seeds in equall quantity as other spices, methi seeds is used in small quantities by many people to reduce the bitterness of panch phoron.
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Q. How long can panch phoron be stored?
A. It can be stored in an air-tight container for upto a month.
Nutrient values per tablespoon
| Energy | 8 cal |
| Protein | 0.6 g |
| Carbohydrates | 1.1 g |
| Fiber | 0.2 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 2.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0 mg |
| Folic Acid | 2 mcg |
| Calcium | 3.8 mg |
| Iron | 0.2 mg |
| Magnesium | 3 mg |
| Phosphorus | 8.9 mg |
| Sodium | 0.5 mg |
| Potassium | 12.7 mg |
| Zinc | 0.1 mg |
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I come from Calcutta,love my indian herbs,and all the various curries,and food..thankyou.
I get to make the panch phoron recipe. thank you
It is perfect spices for dal and any vegetables, dry or gravies. How about in fish curry?
I am about to put together an air-tight jar of panch phoran, an indispensible South Asian ''five-spice'' mix. Yes, I can easily buy it here in the Bay Area, but much more fun, and better, to make your own bespoke blend, n''est-ce pas? I''m also a longtime fan of the late, great Tarla Dalal. And I am delighted to see she lives on, through her recipes and cooking tips on the Web. Kudos, Mrs. Dalal!!
Finally, i was also confused what is panch phoron and i hesitated to try Bengali curries, this made it easier and i made this and stored in air-tight container, now i use this frequently in my masalas.