PANCH PUREN

Manufacturer: P&B Foods Ltd, Indija

Net weight: 100g

The name “Panch-phoran” means mixture of five spices. Panch-phoran are a blend of five whole spices, which is made by mixing whole seeds – Cumin(Jeera), Fenugreek, Fennel, Mustard and Black onion seeds (kalonji), mixed in equal measure. Panch-phoran is most frequently used for seasoning Indian cuisine in all over Indian subcontinent. This type of spice-mixture is very special in Bengal and Bangladesh where Panch-phoran is used in almost all spicy Indian dishes. Panch-phoran is usually used as whole seeds, but it can be ground to a fine powder also. It has a bitter-sweet flavor and a pungent aroma. Panch-phoran is traditionally used for preparing vegetables, Chutneys, Lentils, chicken or fish. Panch-phoran is used in making Tarka or baghar which is a traditional technique of seasoning the recipes in Orissa and Bengal. In this technique Panch-phoran is first fried in cooking oil or Ghee, which causes them pop. Then vegetables (especially potatoes), lentils, or fish dishes are added to the popping oil and mixed in the cooking.

Use of Panch-phoran :

• Panch-phoran not only compliments the main ingredient, it enhances the taste, makes it more exciting and lends it richness.

• Panch-phoran should be used in small quantities as it has a very powerful aroma and flavor.

• Panch-phoran spices mixture is added to hot oil before adding vegetables, lentils or other spices.

• It gives a unique flavor and aroma when it is added to mustard oil for frying

• Panch-phoran spices are used to prepare almost in all traditional indian dishes

• Panch-phoran is an integral part of Bengali cooking and its flavor. Though panch-phoran is utilized in other parts of northern and eastern India, It is almost impossible to imagine Bengali food without them.