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Panch Phoron

Rated 5.0 out of 5
Based on 2 reviews

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.

Use in a dry curry with potatoes, tomatoes, cabbage or cauliflower.
Mustard seed, nigella, cumin, fenugreek, fennel.
Product of India
average rating 5.0 out of 5
Based on 2 reviews
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100% of reviewers would recommend this product to a friend
2 Reviews
Reviewed by Garry R.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Versatile spice mix

I really love to toss a tablespoon of Panch Phoron into hot oil and wait until the mustard seeds start to pop. I then throw in blanched vegetables, garlic, salt and maybe a little Kashmiri Chili. This works with beans, cauliflower, potato and more. Yum!

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Reviewed by Tarun S.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Absolutely delicious!

Panch Phoron or Bengali Five Spice is great on pumpkins, squash, zucchini, and potatoes. I like the addition of fennel seeds in this blend because they lend a subtle sweetness to my dishes. I also like that there is a lower amount of fenugreek seeds because they can be bitter.

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