Panch Phoron
Bengal Seasoning
Definition
Panch Phoron is a traditional Bengali five-spice made of whole seeds. Used primarily in Eastern India and Bangladesh, it is tempered in hot oil so the seeds crackle and perfume dishes with a warm, nutty aroma.
Origin & Context
Meaning “five spices,” Panch Phoron reflects the culinary traditions of Bengal. It is typically added whole at the start of cooking (tempering/tadka) to flavor dals, vegetables and fish.
Composition (Ingredients)
MUSTARD seeds, Nigella, Fennel, Cumin, Fenugreek.
Allergen Information
Contains MUSTARD. May contain traces of CELERY.
Flavor Profile
Balanced and aromatic: mustard brings sharp warmth; fennel adds gentle sweetness; cumin contributes earthy depth; fenugreek lends a light maple-bitter note; nigella offers a toasty, oniony nuance.
Culinary Uses
- Temper in oil for vegetable stir-fries (e.g., potatoes, eggplant)
- Flavor base for lentils/dals and bean stews
- Seasoning for fish and seafood curries
- Sprinkle the lightly toasted seeds over rice or yogurt dishes
Dosage & Tips
Use about 1 teaspoon for 4 servings. Heat oil until shimmering, add the seeds and let them sputter for a few seconds without burning, then add aromatics or vegetables. Because the blend is salt-free, season to taste.
Storage
Keep in an airtight container away from light and moisture. Whole seeds retain aroma longer than ground; use within 12 months for best flavor.
FAQ
Can Panch Phoron be ground?
It is traditionally used whole for tempering; grinding is possible but changes texture and release of aromas.
Is it very hot?
No—heat is moderate and comes mainly from mustard; overall effect is aromatic rather than chili-hot.
When should I add it?
At the start of cooking: temper in hot oil until the seeds crackle, then proceed with the recipe.