Description
Panch phoron (Bengali five-spice) is an aromatic blend of five whole seeds—fenugreek, nigella, cumin, black mustard, and fennel—used in Indian, specifically Bengali and Bihari, cuisine. Used exclusively as whole seeds, they are tempered in hot oil or ghee to create a savory, slightly bitter, and anise-flavored base for dals, vegetable dishes, fish, and pickles

















































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