It is a very traditional spice mix used in Bengali cuisine that is mostly a blend of 5 important spices. Panch phoron with fennel seeds, black mustard, nigella seeds, golden fenugreek and cumin seeds. The spices are left whole and, depending on how they’re being used, are either dry-roasted or fried in oil in order to coax out their pungent flavors. Panch Phoron is delicious as a rub for meats, added to stews, sprinkled on vegetables, or used for pickling vegetables.
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