This is a classical whole spice mix from Bengal. The profile of this blend is tasty,
aromatic, digestive and nutty. This is the result of whole spices when mostly due to the
blend of spices known as panch phoron, or perhaps some other varithey hit the hot oil and
release all their heavenly heady mix of aroma and flavor all at once.
Panch "five" and phoron "aromatic flavor" or Bengali
Five-Spice". The colorful mix has green grass fennel seed, rock color mustard seeds,
night color nigella seeds, golden dusk fenugreek seeds and brown earth hued cumin seeds.
Use - How to cook with Panchphoran:
Panch phoron is almost always usually fried in oil or ghee to make them pop and release
their flavor and aroma.
Then add fresh ginger and tumeric and coriander powder. Add 3 cups of cut veggies and stir
fry on high. Reduce heat to simmer and add a tbsp. of water and salt to taste. Cover the
veggies and let it steamand the flavors mix. Cook till veggies are soft. This may also be
paired with coconut shredded, tomatoes, jaggery, lime juice for a taste of heaven.
We love cooking zucchini, squash, potatoes, carrots with this spice along with
ginger and tomatoes. Integral to cooking year round, spices are supremely important to have in your pantry. It's impossible to imagine many dishes without their distinctive spices and seasonings. Whether you would like your dish flavored bold or subtle, spices add a taste dimension to meals that is simply irresistible.
Spices enhance the natural properties of foods and are an important part of the complex and magical flavors of ethnic cuisines. Spices are high in flavor yet low in fat, calories and sodium offer the opportunity to explore new tastes.