Panch phoron

Panch phoron is a delightful whole spice blend originating from the Indian subcontinent, particularly cherished in the cuisines of Bangladesh, Eastern India, and Southern Nepal. The name "panch phoron" translates to "five spices" in languages like Bengali, Maithili, Nepali, Assamese, and Odia. True to its name, this mixture comprises five seeds: fenugreek, nigella, cumin, black mustard, and fennel, typically in equal parts. Occasionally, radhuni or celery seed may be substituted for the mustard seed.

What sets panch phoron apart is that it is always used whole, never ground. This versatile spice blend is traditionally paired with vegetables, chicken or mutton curry, fish, lentils, shukto (a medley of cooked vegetables garnished with coconut sauce), and even pickles. In Bengali, Odia, Maithili, and Nepali cooking, panch phoron is typically tempered in mustard oil or ghee. This process causes the spices to pop and release their flavors before other ingredients are added.

This unique spice mix imparts a distinctive flavor profile to dishes and remains a beloved staple in the culinary traditions of the regions where it is used.