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Panch Phoran

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Yields about 1 tsp.

  • by from Fine Cooking
    Issue 122

Panch phoran (spellings vary) is a Bengali mixture of five whole-seed spices that’s used as a flavor base in many Indian recipes, such as kitchri. It’s usually cooked in a little oil until fragrant and the mustard seeds start to pop. You can find it in Indian markets, but it’s also easy to make yourself. The recipe below can be multiplied to make any amount.

  • 1/4 tsp. brown mustard seeds
  • 1/4 tsp. nigella (onion) seeds
  • 1/4 tsp. cumin seeds
  • 1/4 tsp. fennel seeds
  • 1/8 tsp. fenugreek seeds

Stir the seeds together. Store the mixture in an airtight container away from direct light.

Photo: Scott Phillips

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