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Panch Phoran spice


 

also known as panch phoron. The five spices from East India and Bengal



ingredients:

fenugreek seeds 葫蘆巴

black mustard 黑芥

cumin 孜然

fennel 茴香花

black cumin  茴香

In Bengali language ‘panch’ means five and ‘phoron’ means tempering. so the five aromatic spices are fried in oil till they splutter or pop. This technique of tempering spices in oil is also known as tadka or chaunk or vaghar in hindi language. The frying of these spices releases strong aroma and flavors in the oil.


not spicy or hot, ambundance in fragrance( mint, fenugreek like)

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