From Wikipedia, the free encyclopedia
Panch phoran (Bengali: পাঁচ ফোড়ন) (also known as panch phoron, panch puran, panchpuran, punch puram, punchpuram, and Bengali five-spice) is an Indian spice blend typically consisting of five spices in equal measure:
Some variations include wild onion instead of cumin, while others also include radhuni seed in addition. However, panch phoron is a slight misnomer when applied to blends that include radhuni (Trachyspermum roxburghianum syn. Carum roxburghianum), since in Oriya or Bengali panch phoran literally means "five spices".
In the tradition of Oriya and Bengali cuisine, one usually first fries the panch phoron in cooking oil or ghee, which causes them to start popping immediately.[1] At this point, one adds vegetables (especially potatoes), lentils, or fish to the cooking vessel to coat with the spice mixture.
In Bengal, the cradle of this mixture, a spice called radhuni is used, not mustard seed. A better replacement for radhuni, hardly available outside of Bengal, would be celery seed.
Panch phoron is usually not used to season any meats other than fish.
Adjika Advieh Afghanistani spice rub Berbere Bouquet garni Buknu Chaat masala Chaunk Chermoula Chili powder Curry powder Djahe Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Masuman Mitmita Mixed spice Mrs. Dash Niter kibbeh Old Bay Seasoning Panch phoron Pumpkin pie spice Quatre ιpices Ras el hanout Recado rojo Shake 'N' Bake Sharena sol Shichimi Spice mix Spice rub Tajνn Tandoori masala Tony Chachere's Za'atar
Categories: Herb and spice mixtures | Indian ingredients | Food ingredient stubs | Indian food stubs
#EANF#
