An essential aroma in cooking from the Bengal in Northern India and Bangladesh this spice blend can be used whole or ground at different stages of cooking
Whole spices are used to season hot oil at the start of cooking. Whole or ground spices are added later to be either incorporated into the dish or to offer an aromatic top-note. Five spice also makes a fragrant rub for roasted vegetables (and meats too, I hear)
Panch Phoran
5 spices from India's Bengal
Ingredients
- 1 tbsp fenugreek seeds
- 2 tbsp lovage seeds (AKA wild celery seeds)
- or black mustard seeds
- 2 tbsp fennel seeds
- 2 tbsp cumin seeds
- 2 tbsp nigella seeds (AKA black onion seeds)
Instructions
- Put the spices in a dry jar with a tight fitting lid and give them a good shake
- That's it!
