Panch phoron

EN Texte en anglais Pas encore d'article dans ta langue : extrait en anglais.

Panch phoron (Bengali: পাঁচ ফোড়ন), panch phoran (Bhojpuri: 𑂣𑂁𑂒 𑂤𑂷𑂩𑂢), pānch phodan or pāncha phutaṇa (Odia: ପାଞ୍ଚ ଫୁଟଣ), is a whole spice blend, originating from Bangladesh & the eastern part of India, used as a prominent ingredient in the cuisines of Bangladesh, Indian states of West Bengal, Odisha, and the Bhojpuri region of Bihar. It is also used in the cuisines of Northeast India, other areas of Bhojpur, Mithila, Assam and Nepal. The name literally means "five spices". All of the spices in panch phoron are seeds. Typically, it consists of fenugreek seed (methi), cumin seed (jeera), nigella seed (kalonji), black mustard seeds and fennel seed (mouri/saunf) in equal parts. The black mustard seeds are sometimes substituted with wild celery seed (radhuni). Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste. Unlike most spice mixes, panch phoron is always used whole.