Bengali Panch Phoron (Indian Spice)

Recipe Ingredients

1 tablespoon	15ml	Cumin seeds
1 tablespoon	15ml	Fennel seeds
1 tablespoon	15ml	Mustard seeds
1 tablespoon	15ml	Nigella seeds (black onion seeds)
1 tablespoon	15ml	Fenugreek seeds

Recipe Instructions

This mix of whole spices comes from Bengal in the east of India, where it is used to flavor pulses and vegetable dishes. It may be put into hot oil to perfume it before other ingredients are added, or it is used to spice the ghee that is poured over a dish of lentils as it is served.

Mix all the spices together. Stored in an airtight jar, the blend will keep for 3-4 months.

Source:
Jill Norman "The Complete Book of Spices"

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