Forktionary

Bengali Five Spice Mix

Nigella sativa (Kalonji), Foeniculum vulgare (Fennel) etc. (blend) Spice Blend

Bengali Five Spice Mix Spice Blend

At a Glance

  • Category Spice Blend

The Forktionary Angle

"Panch Phoron isn't just a mix; it's the aromatic soul of Bengali cooking, offering layers of subtle, earthy warmth."

Definition

A whole spice blend from Bengal, India, 'Panch Phoron', comprising fenugreek, nigella, cumin, mustard, and fennel seeds.

Culinary Region Bengal (India & Bangladesh)
Primary Components Fenugreek, Nigella, Cumin, Mustard, Fennel
Traditional Use Tempering (tadka/phoron)

Flavor Profile

The primary flavor notes for Bengali Five Spice Mix are:

Aromatic Earthy Slightly Bitter Pungent Sweet (from fennel)

Chef’s Secret

Always temper Panch Phoron in hot oil or ghee until fragrant, but before the fenugreek seeds turn bitter, to release its full aroma.

Best Substitutes

Indian Five Spice

different blend, but similar concept
Ratio 1:1

individual whole spices

mix as needed

Buying Guide

Purchase from reputable spice merchants; ensure seeds are whole and vibrant. Store in an airtight container.

Culinary Pairings

Lentils (dal) vegetables (aloo gobi) fish curries pickles paneer dishes