Indian 5-Spice: Panch Phoran

Five-spice is used in charchari and other dishes other from Bengal in north-west India.  The spice-blend (masala)  also makes a great aromatic coating for roasting vegetables.

The original uses lovage, or wild celery (radhuni).  You can buy these from larger Asian supermarkets. Otherwise black mustard seeds are a common replacement. Panch phoran is normally used whole.

Mix equal quantities of

  1. Cumin seeds
  2. Fennel seeds
  3. Fenugreek seeds
  4. Nigella seeds
  5. Lovage seeds (radhuni, wild-celery) or black mustard seeds

Store in a sealed jar for up to 6

indian spices for garam masala

Panch-Phoran (Bengali five-spice)

Ingredients
  

  • 2 tbsp whole cumin seed
  • 2 tbsp whole nigella (black-onion) seed
  • 2 tbsp whole fenugreek seed
  • 2 tbsp whole fennel seed
  • 2 tbsp whole lovage seed or black mustard seed

Instructions
 

  • Mix the spices and store whole in a sealed jar for up to 6 months
  • Add whole or ground to dishes according to the recipe

Notes

Check out our recipes using panch-phoran
  • Shukto - Bengali mixed vegetable curry

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