Panch Phoron (Panch Phoran) | Single-Origin Bengali Five Spice Blend

Panch phoron (panch phoran) is the Bengali five spice blend, also called panch phoran masala, made of whole cumin, kalonji, mustard, fenugreek and fennel seeds. Our panch phoron takes each of its five seeds from its own single-origin Indian growing region, so no single aroma gets lost in the panch phoron. Buy panch phoron online in a 100 g airtight jar, ready for your next tadka.

Why buy our panch phoron online

• Five single-origin seeds: cumin, kalonji (nigella), mustard, fenugreek and fennel, each sourced from its own region for a distinct aroma.
• Traditional ratio: panch phoron in equal parts, as used in Bengali, Odia, Nepali and Bangladeshi cooking.
• Always whole: drop a spoon of panch phoron into hot oil and each one pops at a slightly different moment. Mustard goes first and fenugreek goes last.
• Nothing added: no ground fillers, no added colour and no preservatives.

How to use panch phoran

Temper panch phoron in hot oil or ghee at the start of cooking. Wait until the panch phoron crackles. That layered crackle is the whole point of the blend.

• Use panch phoron as the base tadka for dal and mixed vegetable dishes.
• Add to Bengali fish curries, lentil dishes and vegetable stir-fries.
• Stir into pickles and chutneys for a warm, complex spice note.
• Try it in Nepali and Bangladeshi everyday dals and sabzis.

Unlike Chinese five spice, which is usually sold ground, panch phoron is always used whole.

Pack sizes and storage

Panch phoron comes in one size: a 100 g pack in an airtight jar that keeps the panch phoron fresh. Close the lid well after each use. Store the jar away from sunlight and moisture. Keep the panch phoron whole until it goes into the pan.

Pairs well with

Want to adjust the mix or cook with one seed at a time? Buy single spices from our range, such as Jodhpur cumin seeds and Jodhpur fenugreek seeds. Browse the full whole spices collection for the rest.

Weight: 100 gm
Type: Whole seed blend (panch phoron / paanch phoran)
Seeds: Cumin, kalonji (nigella), mustard, fenugreek, fennel
Ratio: Traditional equal parts
Diet: Suitable for vegetarian and vegan diets

Temper the whole blend in hot oil or ghee until the seeds crackle, then add vegetables, dal or fish.
Use as the base tadka for aloo posto, cholar dal, begun bhaja and shukto.
Add to Bengali fish curries, lentil dishes and vegetable stir-fries.
Stir into pickles and chutneys for a warm, complex spice note.
Always use whole, never ground. The layered release of aromas is the point of the blend.
Store in an airtight container away from heat, moisture and direct light.

Best used within 12 months of the packing date. Whole seeds retain their essential oils much longer than ground spices. Store in a cool, dry place in an airtight container away from direct sunlight. Check the pack for the exact best-before date.