Panch phoron facts for kids
Panch phoron
Pancha Phutana |
|
| Type | Spice blend |
|---|---|
| Region or state | Eastern part of Indian subcontinent |
| Main ingredients | Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed |
| Ingredients generally used | Radhuni |
| Similar dishes | Chinese five-spice powder |
Panch phoron (pronounced 'ponch PHO-ron') is a special mix of five whole spices. It comes from the eastern part of the Indian subcontinent. This area includes parts of India and Nepal. This spice blend is very popular in the cooking of places like Bengal, Odisha, and Nepal. The name "Panch phoron" actually means "five spices" in some local languages!
What is Panch Phoron?
Panch phoron is a spice blend. This means it is a mix of different spices. It is used a lot in the food of Eastern India and Nepal. You might find it in dishes from regions like Bhojpur, Mithila, Odisha, Bengal, and Nepal.
This spice mix is special because it uses whole seeds. It is not ground into a powder. Cooks often add it to hot oil at the start of cooking. This helps to release the flavors of the spices.
The Five Spices
All the spices in Panch phoron are seeds. They are usually mixed in equal amounts. The five main spices are:
- Fenugreek seed
- Nigella seed (sometimes called kalonji)
- Cumin seed
- Black mustard seed
- Fennel seed
Sometimes, cooks might use a little less fenugreek seeds. This is because fenugreek can taste a bit bitter. Using less helps to balance the flavors in the mix.
