Key facts
| From | Bengal and Odisha |
|---|---|
| Stays fresh | 3 months · check your jars |
| Used in | 1 of our dish |
Ingredients
- 10 g Cumin
- 10 g Fennel seed
- 10 g Nigella seeds
- 10 g Mustard seed
- 10 g Fenugreek seed
Method
- Mix the whole seeds and store.
- To use, fry a teaspoon in hot oil until the seeds pop.
Keeps a year.
- Some Bengali cooks swap mustard for radhuni, a wild celery seed.
Families and regions make this differently. Treat these amounts as a starting point and adjust to your taste.
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Frequently asked questions
What is in panch phoron?
Cumin, fennel seed, nigella seeds, mustard seed, fenugreek seed.
How long does homemade panch phoron keep?
Keeps a year.
How do I use panch phoron?
Fried whole in mustard oil at the start of vegetable dishes, dals and pickles.
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Tips from travellers
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Questions from readers
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