Panch Phoron

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Panch Phoron
Pancha Phutana fried in oil

Panch Phoron ( Bengali পাঁচ ফোড়ন Pā̃c Phoṛan , Nepali Padkaune Masala , Oriya Pancha Phutana , meaning "five seeds / spices") is a classic fiery-strong, but not hot spice mixture from South Asia , which is found in the kitchens of Bengal and the neighboring regions Assam and Odisha is used.

Panch (Bengali and Hindi "five") goes back to Sanskrit pancha and phoron from Sanskrit sphoton ("outbreak", "explosion"). The spice mix consists of five different unground seeds in equal parts: black mustard , black cumin , fennel seeds , cumin and fenugreek seeds . When using - among other things for dal - the mixture is fried in mustard oil before cooking . The typical taste results mainly from the contrast between the sweet fennel and the bitter fenugreek.

Panch Phoron should not be confused with the Chinese five-spice powder .

Individual evidence

  1. ↑ Chitrita Banerji: Feeding the gods: memories of food and culture in Bengal. Seagull Books, Kolkata 2006, p. 111

literature

  • Hans-Joachim Rose: The Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Berlin 2007, ISBN 3-937963-41-3 .