Panch phoron is a whole spice blend. The name literally means "five spices" in Bengali. It’s a standard tempering spice mix in a lot of eastern India cuisinesand in Nepal. It lends a unique flavor to simple dishes. Mostly used with mustard oil, to get the signature flavour. It can also be dry roasted and added to dishes. Usually used as whole spice mix for tempering it is also used as a roasted and powdered spice powder by some.

Ingredients

• Brown mustard/Sarson: 1 tbsp
• Fenugreek seeds/ Methi dana: 1 tbsp
• Nigella seeds/Kalonji: 1 tbsp
• Fennel seeds/ Saunf: 1 tbsp
• Cumin seeds/ Jeera: 1 tbsp

Method

• Mix the ingredients and store in an airtight bottle.
• Use to temper dals, vegetables or traditional Bengali dishes.

Eating guide

• Food group: Spices.
• The Indian kitchen spice box is like a chemist store. Every spice has its own medicinal property and unique flavour. So make the most of it.