Bengali cuisine has a signature aroma that is closely tied to their spice blend Panch Phoron. Also known as pas phoron, panch phoran, pach phoron and panch phutana these all translate to “five flavor” or “five spices” and in several parts of the world it is referred to as Bengali Five Spice. This is nothing like the more famous Chinese Five Spice.
Unlike most blends Panch Phoron is neither roasted nor ground. This simple yet colorful and visually appealing seasoning is considered a staple spice blend in Bangladesh and throughout Eastern Asia – most notably in Assamese, Bengali and Oriya cuisines.
Panch phoran is traditionally used in bread dough, bean and lentil based soups, in beef of chicken curry, with fish, vegetables, pickles and shukto. Typically Panch Phoron is fried in ghee or oil before adding other items to the pot. This flavors the oil while also infusing the flavor of the oil into the seeds. As the seeds begin to heat they start to pop in the pan. At this stage other ingredients are added which marries well with the flavor of the beans, beef, chicken, fish and vegetables.
Our Panch Phoron is hand blended with brown mustard seeds, cumin seeds, fennel seeds, fenugreek seeds and nigella seeds.
If you are a fan of Asain spice blends then you will certainly want to see our Thai Spice and Maharajah Curry.
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