Panch Phoron – Indian 5-Spice Blend
“Panch Phoron (also spelled panch phoran or paanch phoron) is a classic whole-seed spice blend used in Bengali, Assamese, and Bangladeshi cooking. The name literally means “five spices” in Hindi and Bengali.
It features a perfectly balanced mix of:
• Fenugreek Seeds
• Nigella Seeds (Kalonji)
• Fennel Seeds
• Cumin Seeds
• Brown Mustard Seeds
When lightly sautéed in oil or ghee, Panch Phoron crackles, toasts, and perfumes the dish with an unmistakable nutty, warm, and bittersweet flavor.A fragrant, whole-seed spice blend from Eastern India and Bangladesh—perfect for tempering oils and adding bold aroma to dals, lentils, and vegetables.”
“Custom-blended in the USA with imported whole seeds from India and the Middle East.”
“Panch Phoron (also spelled panch phoran or paanch phoron) is a classic whole-seed spice blend used in Bengali, Assamese, and Bangladeshi cooking. The name literally means “five spices” in Hindi and Bengali.
It features a perfectly balanced mix of:
• Fenugreek Seeds
• Nigella Seeds (Kalonji)
• Fennel Seeds
• Cumin Seeds
• Brown Mustard Seeds
When lightly sautéed in oil or ghee, Panch Phoron crackles, toasts, and perfumes the dish with an unmistakable nutty, warm, and bittersweet flavor.A fragrant, whole-seed spice blend from Eastern India and Bangladesh—perfect for tempering oils and adding bold aroma to dals, lentils, and vegetables.”
“🟤 Turmeric
The earthy warmth of turmeric pairs beautifully with the toasty, aromatic spices in Panch Phoron—especially in dals, curries, and lentils.
🧄 Garlic Powder
Garlic adds a bold, savory depth when used with Panch Phoron, perfect for sautéing greens, potatoes, or eggplant.
🧅 Onion Powder
Balancing sweetness and umami, onion powder enhances the richness of Panch Phoron when used in vegetable dishes or dry curries.
🌶️ Kashmiri Chili Powder or Mild Chili Flakes
A dash of gentle heat beautifully complements the whole seeds’ nutty and herbal tones.
🟢 Ground Ginger
Dry ginger adds warmth and brightness, great in stews and lentils that start with a Panch Phoron temper.
🟤 Garam Masala
Use at the end of cooking for a fragrant finish. Together with Panch Phoron, it adds complexity to Bengali-style curries and dals.
🌿 Dried Fenugreek Leaves (Kasuri Methi)
Dried fenugreek leaves add a unique herbal bitterness that plays well with the blend’s earthiness in dishes like tadka dal or baingan bharta.
🍚 Basmati Rice
Not a spice—but worth noting. Tempering Panch Phoron in ghee and folding it into basmati rice creates a simple, aromatic side dish.”
$16.00 – $16.95
Customer Reviews
Online Sports Nutrition and Natural Dietetics.
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