 Panch phoron Pancha Phutana | |
| Type | Spice blend |
|---|---|
| Region or state | Eastern part of Indian subcontinent[1] |
| Main ingredients | Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed |
| Ingredients generally used | Radhuni |
| Similar dishes | Chinese five-spice powder |
Panch phoron, panch phodan or pancha phutana is a whole spice blend, originating from the eastern part of the Indian subcontinent and used in the cuisines of Eastern India and Northeastern India, especially in the cuisines of Bhojpur,[2] 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 (sada jeere), nigella seed (kalo jeere), fenugreek seed (methi), wild celery seed (radhuni) and fennel seed (mouri) in equal parts.[3] Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.[4]
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Panch Phoron business under 1000 rupees.
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See also
References
- ^ "Panch Phoron | Local Spice Blend From Bangladesh | TasteAtlas".
- ^ "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.
This page was last edited on 1 February 2024, at 04:11