Once you start using this mix, trust me, you’re going to wonder why on earth you did not know about it until now. It is almost like perfume, with early notes and middle notes and deeper notes and, the different notes are released at varying times depending on how you cook your dish and which ingredients you’re using. You don’t need to use much, just a dash or a teaspoon and it will add a unique flavour to any dish — vegetable, meats, lentils. And the best part is, your dish won’t be chilly hot and it will still be spicy! Just try it and you’ll see what I mean.
This blend has an interesting mix of strong and subtle, dry and pungent seeds. Cumin, for instance, is a subtle one, and so is fennel — they are both “cool” spices, not “garam” or hot. Mustard is a hot spice, and fenugreek is probably on the warm and pungent side, while nigella is a healing spice, known for its medicinal properties.
Panch Phoron is usually available at South Asian stores. If you want to make it yourself, this is what you need to mix: equal portions of unroasted, whole:
- cumin (zeera)
- fennel seeds (saunf)
- mustard seeds (rai)
- fenugreek seeds (methi)
- nigella seeds (kalonji)
It works with so many food groups and dishes that I don’t know how to list them all. Follow my recipes and you’ll get some great ideas. Right now, I’ve got this spice in my Phul-Gobi Bhaaji – Cauliflower & French Beans Sauté. Try it!
I really like instructions on spice blends and the explanation. I am going to try to make it.
Thanks Leah!