Panch Phoron
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100% natural and preservative free
Milled and blended in Melbourne*
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.
Mustard seed, nigella, cumin, fenugreek, fennel.
