Contains: No standard allergens. Is: Vegetarian, vegan, paleo, Whole30, quick and easy.
This is a quick and easy mix of Bengali spices, that one can use for a number of dishes. All the spices are “whole”, as in the seed form. You can use this combo dry-roasted, or fried in a good cooking oil. Works with veggies, meats, fish, lentils, and/or pickles.
Because these are whole seeds, the blend will last a lot longer than ground seasonings. And while typically used whole, you can indeed grind this blend just prior to use in a rub, stew or soup.
This recipe/concoction was provided to me by my friend, Katie. I believe she sourced this from reliable Internet sources, as it is not uncommon to find this.
Later today (or very early tomorrow) I will post a recipe made using this spice blend. Because that’s dinner tonight!
Prep Time: 5 minutes.|
Cook Time: Not needed when making. Later on, depending on use.
Rest Time: Don’t concern yourself with.
Leftovers: Store dry, away from light, room temperature.
Bengali Panch Phoron
Take one part each of:
- Fennel seed
- Nigella / Kalonji seed
- Fenugreek / Methi seed
- Cumin / Jeera seed
- Black Mustard seed
Mix in the storage container. Store in a cool, unlit space (as with all spices). Re-mix or shake when you are to use as the seeds being of different sizes, ingredients will likely settle out differentially. These are typically stored as whole seeds – you might grind them upon use, but to grind and then store them deprives them of a good tasty shelf life.
To pan fry and toast/release flavors during use – watch to make sure the seeds do not burn. Keep your spatula to hand, and use it.
As noted, late today or early tomorrow, I will post a recipe seasoned with this Bengali blend of spices. I will link back to here, and from here, as well.
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