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STIRR

Sharing stories of hope & freedom through the experience of food

Indian Five Spice / Panch Phoron

indian five spice, spice blend, cumin seeds, mustard seeds, fennel seeds, nigella seeds, fenugreek seeds

Indian Five Spice / Panch Phoron

Also known as panch phoron (panch meaning “five”, and phoron meaning “flavor” or “spice”), five spice typically includes in equal parts fenugreek, cumin, mustard, nigella, and fennel, and is not to be confused with Chinese five spice. It is an essential seasoning in Bengali and North Indian cooking (in fact, another name for this mixture is Bengali five-spice). The seeds are used whole or ground, and is not just aromatically pleasing, but visually, as well, with the many colors of the individual spices.

Five spice is often fried in oil or ghee as a beginning ingredient of a dish, but it can also be used as a finishing component, added at the end right before serving. It pairs well with vegetables, chicken or beef curries, fish, lentils, and potatoes, and is an ingredient in some pickling and chutney recipes. It is even sometimes coarsely ground and sprinkled over breads.

 

FORMS

  • whole seed
  • ground

 

BENEFITS

See fenugreek, cumin, mustard, nigella, and fennel for benefits of each individual ingredient.

 

SUBSTITUTES

Substitutions for each individual seed include:

  • mustard seed — use celery seed
  • fennel seed — use anise seed
  • nigella — use black cumin
  • fenugreek — use mustard seed
  • cumin — use caraway seed
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