Panch Fouran An Indian whole spice blend that adds a kaleidoscopic medley of flavors to dishes from East India, Nepal and Bangladesh. The recipe takes just five minutes to put together, no roasting and no mixing required!
What is Panch Foran?
Panch Foran (also spelled Panch Foran or Panch Foran) is a whole spice blend used in the cuisine of eastern Indian states such as West Bengal, Assam and Orissa, and neighboring Nepal and Bangladesh. “Panch Phodan” literally translates from Bengali to “five tempering spices”, the five spices being cumin, fennel seeds, nigella seeds, fenugreek seeds and black mustard seeds (some Bengalis use radhuni, wild celery seed, instead of mustard).
Each spice contributes a specific flavor to the mix and together these distinct flavors work in their chemistry to create dishes that taste nothing short of magical.
Anise is licorice-like with a sharp sweetness. Fenugreek seeds are bitter, with sweet undertones. Cumin seeds and mustard seeds. Nigella seeds contribute to an onion’s flavor (they are also called onion seeds for this reason even though they do not come from onions).
Bengali panch phodan refers to a whole spice mix, a mixture of other Indian spices such as garam masala powder or curry powder, which are mixed. But when the panchphodaran seeds are sprinkled in the oil, they infuse that wonderful flavor into the oil and the rest of the dish. This vibrant medley of flavors works wonderfully in simple dishes like potato posto, a potato curry I’ll share with you next.
five spices
Each of the five spices in this panchphoran spice blend offers great health benefits along with delicious taste. Go to the recipe card for the exact amount of each spice.
- fennel seeds (mouri/saunf/sombu). These are the tiny green seeds of the fennel plant that look a bit like green tinged cumin. They have a wonderfully licorice-like flavor and are used as mouth fresheners after meals in India. Fennel seeds aid in digestion, relieve respiratory distress and have cancer-fighting properties.
- cumin seeds (Jeera/Geeragam). Cumin adds an earthy and warm flavor to food and is especially wonderful in this cumin rice and cumin potato dish. Cumin seeds are rich in antioxidants, help regulate blood sugar, and help fight cancer and digestive problems, among other benefits.
- Black mustard seeds (Shorshe/Sarson/Rai/Kargu). The tiny seeds of the mustard plant are strongly spicy and nutty. In all Indian cooking make sure you use brown mustard or black mustard seeds, not the yellow variety. Black mustard seeds are rich in minerals and are especially good for digestion and respiratory system.
- Black cumin seeds (Kalojira/Kalanji). Nigella seeds have a spicy, pungent flavor, much like onions. Nigella protects the body from cell damage from free radicals and may help protect the brain, among several documented benefits.
- Fenugreek seeds (Fenugreek/Vendhayam). Fenugreek seeds, used in Ethiopian Berbere spice blends and in Indian dishes such as dosa and idli, are predominantly bitter, with a deep, sweet undertone. Fenugreek seeds are extremely beneficial for digestive health. They are also known to lower blood sugar levels and cholesterol.
How to make Panch Phodan
Place five spices in a bowl for panchphodana.
Mix and store in an airtight jar until ready to use.
Pro tip
- The key to making a good, balanced panch fouron is to use equal amounts (by volume) of each seed. I use two teaspoons of each in my recipe. Don’t be tempted to cut out just one spice because you don’t like the taste of an individual spice, or you’ll throw out the entire spice blend.
Recipe FAQs
Panch Phoron has the spiciness and warmth of mustard from fennel, the earthy tones of cumin, the pleasant pungent notes from nigella, and the sweet notes of fennel with the bitter taste of fenugreek. It has a vibrant, appealing flavor and adds a magical quality to food. Panch phorone is often used as a pickle spice and is what gives Indian pickles their great flavor.
Pancha phorone is used in making pulses (lentils), vegetables and stews. You can add it to this lime pickle or this carrot pickle. I will also share with you an easy potato recipe, called Aloo Posto, where panch fodan works its magic.
Panch phorone is a tempering spice, so it should be added to most recipes right at the beginning of the “tadaka” phase. This allows the spices to bloom, releasing their essential oils into the pan. This will usually be added to the hot oil and, once the mustard seeds start to splutter, you can proceed with the rest of the recipe.
Panch Foron should be stored in an airtight container in a dark, cool, dry place, such as a kitchen cupboard, away from direct sunlight. Since it is a whole spice mix it has a longer shelf life than a powdered spice mix, but is best used within a year.
More Indian Spice Mix Recipes
If you like this panch phoron recipe, please check out other Indian vegan recipes at Holy Cow Vegan!
Panch Phodan (Bengali five-spice mix)
Panch Foron is an Indian whole spice blend that adds a kaleidoscopic medley of flavors to dishes from East India, Nepal and Bangladesh. The recipe takes just five minutes to put together, no toasting and no mixing required!
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Serving: 4 Using (1 tablespoon each)
Calories: 21kcal
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Recipe notes
- The key to making a good, balanced panch fouron is to use equal amounts (by volume) of each seed. Don’t be tempted to cut out just one spice because you don’t like the taste of an individual spice, or you’ll throw out the entire spice blend.
- Panch Foron should be stored in an airtight container in a dark, cool cupboard away from direct sunlight. Since it is a whole spice mix it has a longer shelf life than a powdered spice mix, but is best used within a year.
nutrition
Worship: 1table spoon | Calories: 21kcal | Sugars: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fats: 0.2g | Monounsaturated fats: 1g | Sodium: 4mg | Potassium: 61mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 16IU | Vitamin C: 0.5mg | Calcium: 29mg | Iron: 2mg
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