A Seasoning Blend: Bengali Panch Phoron

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.
Cuisine:  Bengali.
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.

Recipes shared at:  

Full Plate Thursday.
Fiesta Friday.
What’s for Dinner:  Sunday Link-Up.