Bengali, Assamese and Oriya cuisine is tempered with Panch phoran, which is a combination of 5 spices – Fennel Seeds / Saunf, Cumin Seeds / Jeera, Fenugreek Seeds / Methi, Nigella Seeds / Kalonji, Mustard Seeds / Rye.
The whole spices are usually dropped in hot Ghee or Oil first and then the rest of the ingredients follow.
Panch phoran is also known as panch puran, panch phutana, and so on.
Tags: Bengali Cuisine, Bengali Recipe, Condiments, Panch Phoren, panch phutana, panch puran, Spices, Whole Garam Masala, Whole Spices
Filed under: Masala Powders