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Panch phoron

South Asian whole spice blend From Wikipedia, the free encyclopedia

Panch phoron
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Panch phoron (pānch phoron (Bengali: পাঁচ ফোড়ন), panch phoran (Bhojpuri:𑂣𑂁𑂒 𑂤𑂷𑂩𑂢), pānch phodan or pāncha phutaṇa (Odia: ପାଞ୍ଚ ଫୁଟଣ), is a whole spice blend, originating from the eastern part of India, used as a prominent ingredient in the cuisines of Bengal, Odisha, and the Bhojpuri region. It is also used in the cuisines of Bangladesh, Northeast India, Bhojpur,[1] Mithila, Assam and Nepal. The name literally means "five spices".

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Pancha phutana (in Odia) in frying pan

All of the spices in panch phoron are seeds. Typically, it consists of fenugreek seed (methi), cumin seed (jeera), nigella seed (kalonji), black mustard seeds and fennel seed (saunf) in equal parts.[2][3] The black mustard seeds are sometimes substituted with wild celery seed (radhuni).[2] Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.[2] Unlike most spice mixes, panch phoron is always used whole.

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