Panch Phoron is a traditional five-spice blend used extensively in Bengali, Northeastern Indian, and Bangladeshi cuisines. The name “Panch Phoron” literally translates to “five spices” in Bengali, with “panch” meaning five and “phoron” referring to tempering or seasoning. This spice mix consists of equal parts of five whole seeds: fennel, cumin, fenugreek, mustard, and nigella. Sometimes, variations may include anise seeds in place of mustard, but the core combination remains consistent across most regional preparations.
Unlike many spice blends, Panch Phoron is always used in its whole form, never ground. The seeds are typically tempered in hot oil or ghee at the beginning of the cooking process, releasing their essential oils and infusing the dish with a rich, aromatic flavor. When heated, the spices crackle and sizzle, transforming their flavors to create a complex and fragrant base for a wide variety of dishes.
Panch Phoron is most commonly used in dishes like dals (lentil soups), vegetable stir-fries, and pickles. In Bengali cooking, it is often added to oil before frying vegetables like potatoes, eggplants, and okra, or used to season lentil dishes like masoor dal. It also serves as the seasoning for traditional dishes like “shukto,” a Bengali mixed vegetable stew. In Northeastern Indian cuisine, Panch Phoron is used in pickles, chutneys, and certain meat dishes to impart a burst of flavor.