Panch phoron, Panch Phodan or Pancha Phutana is a whole spice blend, originating from the eastern part of the Indian subcontinent and used especially in the cuisine of Eastern India and Northeastern India, especially in the cuisine of Bhojpur,[2] Mithila, Odisha, Bengal and Nepal. The name literally means "five spices".
For Bengali web series named after this spice mixture, see Paanch Phoron.
Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed
Ingredients generallyused
Radhuni
Similar dishes
Chinese five-spice powder
Pancha Phutana (in Odia) in frying pan
All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts.[3] Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.[4]
"The Bhojpuri feast". India Perspectives. 2020-10-02. Retrieved 2022-06-18. ..panchphoran (a mix of cumin; radhuni, a strong spice; dry fenugreek seeds, fennel seeds and nigella seeds) are the two pillars of Bihari cuisine
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