Culinary use of Panch Phoron
This spice mixture is also known as panch phoran, pach phoron, pas phoron, and panch phutana, which means nothing other than "five spices." It also bears the name Bengali Five Spice in several parts of the world. However, it is by no means comparable to the Chinese five-spice mixture.
Panch Phoran is traditionally used not only in bread dough, bean, but also in lentil soups. It even seasoned curry dishes with fish, vegetables, or beef. You can use it for cucumbers and shukto. Typically, Panch Phoron is fried in ghee or, if not on hand, in oil before adding other ingredients to the pot. You can also season a steak or grilled chicken with the flavored oil.
Our spice mix is hand-mixed with brown mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, and Nigella seeds.
If you are a fan of Asian spice blends, please take a look at our green Bangkok curry and our Thai curry, you might also like them.
Allergens: May contain traces of celery and mustard
Storage of herbs & spices
Please transfer all spices and mixtures you have purchased into airtight containers. I prefer spice jars of glass because they are easy to clean. A Can looks nice but usually start to rust due to the moisture in the kitchen and do not seal airtight. You have to protect your spices from light, store them in a dry and cold (15 ° C) place.