Panch Phoron

Panch Phoron, the Bengali five-spice blend of whole seeds

Panch Phoron is the classic five-spice blend of East Indian cooking, made and packed in our workshop in Klingenberg am Main. It consists of roasted fenugreek seed, brown mustard seed, nigella, cumin and fennel seed. “Panch” means five, “Phoron” means spice: the whole seeds are popped in hot fat and unfold their full, nutty-savoury aroma in the process.

How to use

Ideal for pulses like dal, for cabbage, pumpkin, potatoes, flatbreads and white breads. In meat dishes too, the blend sets an appealing sweet-hot accent. Classically, you let the seeds pop in hot ghee or oil and then add the vegetables or lentils.

Good to know: Panch Phoron is used whole, not ground. Let the seeds pop in the hot fat first, otherwise the aroma stays locked in. As soon as the mustard seed starts to jump, carry on immediately so nothing burns.

Recipe: lentil dal with Panch Phoron

A warming everyday dal that's ready in half an hour.

Ingredients for 4:

• 200 g red lentils
• 600 ml water or vegetable stock
• 1 tbsp Panch Phoron
• 2 tbsp ghee or oil
• 1 onion, finely diced
• 1 pinch of turmeric
• Salt

Method: Cook the lentils soft in water or stock. Heat ghee in a pan and let the Panch Phoron pop in it, then sweat the onion until translucent. Mix everything with the lentils, season with salt and a pinch of turmeric. Serve with rice and a dollop of yoghurt.

What's in it?

Roasted fenugreek seed gives the typical, slightly bitter curry note, brown mustard seed the fine heat. Nigella brings an earthy-peppery depth, cumin the warm seasoning and fennel seed a sweetish anise freshness. Five whole seeds, nothing else.

At a glance

• A Bengali five-spice blend of whole seeds
• Fenugreek, mustard, nigella, cumin and fennel
• For dal, pulses, cabbage and flatbreads
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

For classic Indian dishes, combine Panch Phoron with Curry Mumbai or the warm Garam Masala. For a fruity-hot fish curry, Curry Goa fits, and a pinch of turmeric gives dal and rice their golden colour. Find more in our spice blends collection.

Frequently Asked Questions

How is Panch Phoron used?
The whole seeds are popped in hot oil or ghee. They jump lightly and unfold their aroma in the process, then you add the vegetables or lentils.

Which dishes are classic?
Dal, aubergine curry, pakora marinades, cabbage dishes and Bengali fish curry.

Do I need to grind the seeds?
No, Panch Phoron is always used whole. Popping in the fat replaces grinding and gives the blend its typical character.