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Panch Phoron – Indian 5-Spice

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Ingredients

Adjust Servings:
1 tablespoon nigella seeds
1 tablespoon black mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon fennel seed
1 tablespoon cumin seed

Nutritional information

392.7
Calories
165 g
Calories From Fat
18.4 g
Total Fat
1.3 g
Saturated Fat
0 mg
Cholesterol
69.5 mg
Sodium
48.2 g
Carbs
21.9 g
Dietary Fiber
2.7 g
Sugars
22 g
Protein
29g
Serving Size

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Panch Phoron – Indian 5-Spice

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    Cuisine:

    use a similar recipe based on Bengali Panch Phoron from Jill Norman's book, The complete Book of Spices. A difference is that this recipe calls for "black mustard seeds" and Jill's calls for "mustard seeds". Jill Norman's recipe "METHOD" stops after the first step of this recipe. Instead, she continues, "This mix of whole spices comes from Bengal in the east of India, where it is used to flavor pulses and vegetable dishes. It may be put into hot oil to perfume it before other ingredients are added, or it is used to spice the ghee that is poured over a dish of lentils as it is served."

    • 27 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Panch Phoron – Indian 5-Spice,Panch Phoran is a Bengali spice mixture used to provide a base flavoring to many Indian recipes. The flavors drift from one to another with each bite, giving the spices a chance to surprisingly show the unique flavor rather than disappearing in a blur of spices ground together. The spices themselves are commonly found in Indian markets (at a much better price as well!), although some high end supermarkets may have them, provided their shelf space allows it. If you cannot find your spices there, I strongly suggest buying on the internet.,use a similar recipe based on Bengali Panch Phoron from Jill Norman’s book, The complete Book of Spices. A difference is that this recipe calls for “black mustard seeds” and Jill’s calls for “mustard seeds”. Jill Norman’s recipe “METHOD” stops after the first step of this recipe. Instead, she continues, “This mix of whole spices comes from Bengal in the east of India, where it is used to flavor pulses and vegetable dishes. It may be put into hot oil to perfume it before other ingredients are added, or it is used to spice the ghee that is poured over a dish of lentils as it is served.”,I made one third of this recipe to use in recipe#352834 and it was quite delicious in that application. Now I am on a quest to find more recipes that use this delicious mixture.


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    Steps

    1
    Done

    Mix Seeds and Store in an Airtight Container. Do not Grind Them Before Storage or Cooking (they Are Used Whole).

    2
    Done

    When Using in a Recipe, Add the Mixed Seeds Into a Pan With Ghee or Cooking Oil.

    3
    Done

    When They Sizzle and Pop a Little Bit, Begin Adding the Other Ingredients to the Pan.

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    Liam Rodriguez

    BBQ enthusiast known for his expertly smoked and tender meats.

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