Panch Phoron, Bengali Five-Spice
![photo by Rita1652](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/44/55/90/pickv7gWX.jpg)
photo by Rita1652
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/11712325/scOnaBv0QOK6QUlgvWRc_john%2520and%2520I%25202.jpg)
![photo by Lavender Lynn](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/44/55/90/picgaZAD3.jpg)
![photo by Rita1652](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/44/55/90/picwS9tWV.jpg)
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
5 teaspoons
- Serves:
- 25
ingredients
- 1 teaspoon fenugreek seeds
- 1 teaspoon nigella seeds
- 1 teaspoon fennel seed
- 1 teaspoon cumin
- 1 1 teaspoon radhuni seeds or 1 teaspoon celery seed
directions
- Mix all together, You can use less or more of your favorite seeds so adjust to taste.
- Store out of light in a sealed jar.
- This recipe is meant to be used as whole seeds roasted before using in a recipes to release the oils for more fragrance.
- Roast in hot oil, until a strong aroma of each spice is released, and use the fragrant oil as a base to cook dal, meats or vegetables.
- Roast in Vegetable oil (vegan), butter or ghee and add as seasoning to different dals or thick curries.
Questions & Replies
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey