Panch Phớron is a colorful, fragrant Bengali mix of five different seeds--cumin, fennel, mustard, nigella, and fenugreek. Its name, translated from the Hindustani, means "five seeds."
It is used to flavor the hot oil to which vegetables are added, or to spice the ghee (clarified butter) that is poured over a dish before it is served. Fry the seeds in the hot oil or ghee until they pop. |
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Use INDIA TREE Panch Phoron to season stir fry, rice, lentil, vegetable, and fish. For visual interest, serve the spices in the dish, or remove them from the oil or butter before adding the other ingredients, allowing them to simply "perfume" the oil.
Combine Panch Phoron with other spices to create flavorful spicy fried potatoes; toss in a skillet with oil, lemon juice, and chard, kale, or other leafy greens; cook with onions, peppers, and garlic to form a base for a hearty lentil stew; use it to season fried eggplant or perfume a sauce for white fish. |
