 Panch phoron Pancha Phutana | |
| Type | Spice blend |
|---|---|
| Region or state | India, Bangladesh |
| Main ingredients | Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed |
| Ingredients generally used | Radhuni |
| Similar dishes | Chinese five-spice powder |
Pānch Phoron (Bangla-পাঁচ ফোরন), Pānch Phodan or Pāncha Phutaṇa (Odia- ପାଞ୍ଚ ଫୁଟଣ) is a whole spice blend, originating from Eastern part of India, India, used as a prominent ingredient for Odia, Bengali and other Eastern Indian pickles and other savoury and sweet dishes. It is also used in the other cuisines such as those of Bangladesh and Northeastern India, especially in the cuisines of Bhojpur,[1] Mithila, Odisha, Assam, Bengal and Nepal. The name literally means "five spices".
All of the spices in panch phoron are seeds. Typically, panch phoron consists of cumin seed (jeera), nigella seed (kalonji), fenugreek seed (methi), wild celery seed (radhuni or joni in Assamese) and fennel seed (sauf) in equal parts.[2] Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.[3]
- ^ "The Bhojpuri feast". India Perspectives. 2020-10-02. Retrieved 2022-06-18.
..panchphoran (a mix of cumin; radhuni, a strong spice; dry fenugreek seeds, fennel seeds and nigella seeds) are the two pillars of Bihari cuisine
- ^ "Panch Phoron Seeds Glossary | Recipes with Panch Phoron Seeds". Tarladalal.com. Retrieved 2012-07-13.
- ^ Deepika Sahu (10 May 2012). "The power of five seeds". The Times of India. Retrieved 13 June 2020.