PANCH PHORAN
An Indian blend of browning spices. Gives an incredible fragrance to greens, squash and potatoes.
Panch phoran is the most widely used masala in Bengal. It is composed of five spices: cumin, fenugreek, mustard seed, fennel and nigella. To use it, roast it in a dry frying pan or brown it in hot oil until the seeds turn reddish-brown and crisp. Once this stage has been completed, panch phoran can be added, whole or ground, to fish, vegetable, dahl and chutney recipes.
Ingredients: brown mustard, cumin, fennel, fenugreek, black cumin.
Weight 60g
An Indian blend of browning spices. Gives an incredible fragrance to greens, squash and potatoes.