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Panch Phoron 1

Panch Phoron

Whole - 70g

In the tradition of Bengali cuisine, one usually first fries the Panch Phoron in cooking oil or ghee, which causes it to start popping. This technique is called baghaar (literally tempering) in Oriya, phoron or bagar in Bengali, and chaunk in Hindi. At this point, one adds other ingredients such as vegetables, beef, fish or lentils. Panch means five and phoron is flavour or spice, hence the common translation Bengali Five Spice.

Also known as: Bengali Five Spice

Origin: India


33 in stock


Mustard seed, nigella, cumin, fenugreek, fennel.


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