Panch Phoron (Indian Five Spice Blend)
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A robust and delicious Indian “five spice” blend, this Panch Phoron recipe is quick and easy to make and is delicious as a rub for meats, added to Indian stews, sprinkled on roasted vegetables and potatoes, and sprinkled on or incorporated into breads before baking.
Panch Phoron (also called panch phoran or paanch phoron) literally means “five spices.” It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds: Cumin, Brown Mustard, Fenugreek, Nigella and Fennel. The spices are left whole and, depending on how they’re being used, are either dry roasted or fried in oil in order to coax out their pungent flavors.
How to Use Panch Phoron
Panch Phoron is delicious as a rub for meats, added to Indian stews, sprinkled on vegetables, or used for pickling vegetables. It is also a delicious addition to any “carb-like” foods such as breads like naan bread, sourdough naan, and potatoes (see my Indian Spiced Roasted Potatoes). I wrote about Nigella Seeds a few days ago in my post for Mango Chutney. It is quite the extraordinary spice and can be purchased online or in Indian specialty stores. There really are no adequate words to describe its flavor. It adds a wonderful depth and flavor to any dish it’s added to and really brings Panch Phoron to life. A quick spice blend to make, give it a try and you’ll be reaching for it any time you have a hankering for authentic Indian food.
Panch Phoron Recipe
Quick and easy to assemble, you simply measure out and combine the five different spice seeds. Keep the Panch Phoron spice blend in an airtight jar and it will keep for many months. Here are the five spices used in this blend, pulled from my well-stocked spice cabinet. Many health food stores and co-ops sell their spices in bulk and you can simply scoop out the quantity you need. most will carry all of these spices, with the exception of the nigella seeds which can be purchased online or at an Indian grocery store.
Panch Phoron is usually a mixture of equal amounts of each spice. I choose to use less fenugreek because of its bitter taste. Feel free to increase the quantity if you like.
For more homemade seasoning blends be sure to try my:
- Creole Seasoning
- Greek Seasoning
- Old Bay Seasoning
- Montreal Steak Seasoning
- Poultry Seasoning
- Curry Powder
- Garam Masala
- Za’atar
- Chinese Five Spice
- Chili Powder
- Dukkah
- Mixed Spice
- Seasoned Salt
- Berbere
- Baharat
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Panch Phoron (Indian Five Spice Blend)
Ingredients
- 1 tablespoon cumin seeds
- 1 tablespoon brown mustard seeds
- 1 tablespoon fennel seeds
- 1 tablespoon nigella seeds also called black cumin or kalonji
- 1 1/2 teaspoons fenugreek seeds
Instructions
- Combine the seeds in a small bowl. Store in an airtight container.Depending on what kind of dish you make with these seeds, they can either be fried briefly in oil or dry roasted to coax out their rich flavors.Makes about 1/4 cup of panch phoron.
Nutrition
Originally published on The Daring Gourmet March 22, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I will give it a try, it looks great
Hi Kimberly,
Yes Panch Phoron is a great combination. Actually authentic word is very vague. I see many chefs making the same dish in quit a different ways and every one calls it authentic. Most of the dishes have evolved with time and from region to region. Some vegetables and spices have their own look in different regions and so their names. Many spices are not available in different geographical locations due to restrictions. Conclusion is the dish must be tasty.
And still,after going through all the chatpata comments the “nigela’ is confusing me. I request all the respected commenters to pls make a final decision as to what Panchphodan is? I mean what are the real ingredients pls use desi names of the ingredients. This will be a favor to me .Thanks
Nigela is Kalonji in hindi or urdu.
You can use celery seeds (radhuni) instead of mustard. As is the case every household or area has its own interpretation of a recipie.
Hi Kimberly:
Just a quick correction regarding Panch Phoron, which hails from Eastern India (mostly Bengali cuisine) and also Bangladesh. While the commercial brands use mustard seeds, it is not authentic. It should be “randhani” or “radhuni” spelled both ways. Closest spice is celery seed.
The actual version (that my grandmum and ancestors used) is equal parts:
Cumin Seeds
Nigella (Black Onion Seeds)
Fenugreek seeds
Fennel Seeds
Celery seeds
Hi Sukanya, thanks for that info. I’m not familiar with randhani/radhuni. Is it the same thing as ajmod beej? Commercial brands of panch phoron is the only version I’m familiar with and yes, all of the imported brands from India use mustard seeds.
Nigella is not black cumin as stated in the article. Black cumin is Shahi Jeera, which is completely different
@Swati Dixit. Actually Black Cumin Seed IS called Nigella Sativa. That is the correct name for it.
“Nigella sativa seeds have traditionally been used as a spice in Indian and Middle Eastern cuisine where it is referred to as “kalonji”
From Mountain Rose Herbs
I have the Mustard,Nigella and Fennel seeds but only have Cumin powder and dried Fenugreek leaves. Will that be a problem?
Hi Steve, that should be just fine for contributing the panch phoron flavor to whatever you’re adding it to.
No. The idea is to fry the whole spices, and leave them whole in the final dish. The ground spices will probably give you a similar flavour, but you lose the effect of the whole spice. Fenugreek leaves (also known as Methi) are nothing like the seed. Same plant, different taste.
You should be able to get the whole seeds at any Indian or Pakistani grocery store anywhere in the world (and at least where I live, they are a much cheaper source for all the south Asian herbs and spices than the supermarket chains).
Dry fenugreek leaves have a very different taste. You need the seeds (which have a slight bitter taste when tempered) and also whole cumin seeds. Powder vs. whole has quite a different taste.
I have actually used these 5 spices. I really recommend these spices to you. These spices are good for the body.
I sometimes add this spice mix to soda bread dough before baking. It’s really delicious served with a dal.
That’s a great idea, Steve, thanks for sharing!