Panch Phoron Bengali Five Spice Recipe

Unlock the vibrant flavors of Bengal with this aromatic Panch Phoron spice blend! This magical mixture of five seeds – nigella, fennel, cumin, mustard, and fenugreek – is the secret ingredient to countless delicious dishes. Traditionally tempered in oil or ghee, the seeds release their intoxicating aroma and create a flavorful base for curries, dals, vegetables (like Bengali butternut squash!), meats, and fish. Elevate your cooking with this easy-to-make spice blend and experience the authentic taste of Bengal.

Prep Time 5 mins
Cook Time 5 mins
Calories 1.5 kcal
Protein 0g
Rating 5.0 (2 Reviews)
Panch Phoron Bengali Five Spice 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Panch Phoron Bengali Five Spice

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How to Make Panch Phoron Bengali Five Spice

  1. In a small bowl, combine 1 tablespoon nigella seeds, 1 tablespoon fennel seeds, 1 tablespoon cumin seeds, 1 tablespoon mustard seeds, and 1 teaspoon fenugreek seeds.
  2. Heat 2 tablespoons of vegetable oil, butter, or ghee in a small skillet over medium heat.
  3. Add the spice blend to the hot oil and stir constantly for 2-3 minutes, or until the seeds are fragrant and begin to pop. Be careful not to burn them.
  4. Remove from heat and let the mixture cool slightly.
  5. Store the Panch Phoron blend in an airtight container away from light and moisture. Use this fragrant oil as a base for your favorite Bengali dishes, or use the roasted seeds as a finishing spice.
  6. Use this aromatic oil to sauté vegetables, cook dals (lentils), or brown meats before adding other spices and liquids for a truly authentic Bengali flavour profile.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

0g

Fat

0g

Carbs

0g

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