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Panchporan Indian Five Spices, Seasoning (Panch Phoran, Panch puran, Panchphoran) -     3 oz
Manufacturer: Ajika / AJSP003 - 3 oz

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Panchporan Indian Five Spices, Seasoning (Panch Phoran, Panch puran, Panchphoran)

Bengali Spice Mix, Aromatic, Sweet, Bitter, Nutty & Oniony In Taste

Use to season lenils, vegetables, fish and tomato. Pairs well with jaggery.

Five Spice Blend From Bengal & East India

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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.


Tomato Chutney: Chutneys tempered with panch poran add a flavor to every Bengali lunch.
1 lb. tomatoes, cut in eight
12 teaspoon of ginger cut into strips
14 teaspoon red chili powder or chopped green chill
1 tablespoon raisins, soaked and cleaned in water
1 tsp. teaspoon panch phoron
2 teaspoon mustard oil
salt and sugar to taste
Heat mustard oil in a pan.
Add panch phoron to hot oil and fry till spluttering stops.
Add chopped tomatoes. Stir well.
Add salt, cover and simmer 10 minutes.
Remove cover. Add ginger strips, chopped chili and raisins. Add 2-3 tablespoons sugar and a cup of water.
Continue simmering until tomato chutney thickens and is cooked.
Serve warm or cold.

Aloo Posto - Poatoes Bengali Style.
1-2 tbsp mustard oil.
1kg2lb potatoes, peeled and diced into
1cm½in cubes. ½ tsp dried turmeric.
½ tsp red chilli powder. salt to taste.
For the tempering -
1 tsp vegetable oil.
2 tsp five spice mix (panchphoran) .
1 green chilli finely chopped . 1 tbsp fresh coriander, chopped .
Method :
1. In a wide non-stick pan, heat the oil to a medium-high heat and add the potatoes.
2. Sauté the potatoes until they are nearly cooked. Add the turmeric, chilli powder and salt and fry until they are cooked through.
3. In a separate small shallow frying pan heat the oil until it begins to smoke. Mix together the five spice mix ingredients, and add two teaspoons to the hot pan. The seeds will crackle and pop, so be careful when handling the mixture. Add the green chillies and the chopped coriander and stir for a few seconds. Pour this mixture onto the cooked potatoes.
4. Serve immediately.

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