Panch Phoran : 5 Spice Mix

Panch Phoran is a spice mix of 5 different spices . It is made up of a blend of whole seeds containing cumin, fenugreek, fennel, mustard and black onion seeds (kalonji). This seasoning mix is excellent for flavouring when used in vegetable dishes, chutneys or dal (lentil) or fish recipes.

In the tradition cuisine of Orissa and Bengal, one usually first fries the panch phoron in cooking oil or ghee, which causes them to start popping immediately. Vegetables (especially potatoes), lentils, or fish are then added to the oil-and-spice mix sputtering in the cooking vessel so as to coat them with the spice mix. 

In the authentic Panch Phoran tadka, the spice are not powdered but used whole and after frying in the oil, that oil is used for tempering. But I use it as coarsely ground powdered as Garam Masala. The five ingredients of Panch phoran are :

1: Cumin Seeds 

2: Onion Seeds also known as Nigella Seeds (Kalonji)

3: Black Mustard Seeds ( Rai )

4: Fennel Seeds ( Saunf)

5: Fenugreek Seeds ( Methi )

On the internet for this  recipe, you will find that equal quantities of the above ingredients. But in the authentic Bengali recipes, the use of Fenugreek is a little lesser than the rest of the spices. So its recipe would be :

2 tsp each of Cumin seeds, Fennel, Onion seeds, Black mustard seeds and 1 tsp of Fenugreek seeds in proportion. Grind them together and store in air tight container. Do not make this in a large quantity, else it will loose out in aroma. 

The five spices used in Panch phoran have immence health benefits and together this spice makes a powerful Masala in Indian recipes. The most common health benefits are :

1.  Acts as a digestive, anti inflammatory, anti bacterial laxative. 
2.  Helps in lowering cholesterol.
3. Treats Diabetes, heart burn and Skin diseases. 
4. Good source of Omega-3 fatty acids, Dietary Fiber and Minerals. 

The health benefits are immense if used regularly in the diet. If you have not tried this strong aromatic flavorful spice, do give it a shot. starting with sauces, chutneys and paranthas, include it in potato subzi and even daals... 

Happy Cooking :)