Description
Panch phoron is Bengali, and the name just means five spices: fenugreek, mustard, fennel, nigella, and cumin, left whole and used in equal measure. Nigella is the one that stands out, faintly oniony and a little bitter, with fennel keeping things sweet underneath.
It's a tempering blend. Heat oil or ghee, add a spoonful, and wait for the mustard seeds to pop and the cumin to darken, maybe thirty seconds, then pour the lot over dal or into the pan with your vegetables. Watch the fenugreek – it turns bitter if it goes too far. Good with potatoes, cabbage, pumpkin, fish curries, and pickles.
Ingredients
Fenugreek, mustard, fennel, nigella, cumin.
Allergens
Free of all nine major U.S. allergens. Contains mustard, which is a declared allergen in Canada and the EU.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
