Panch Phoron | Panch Phoran
Panch phoron or panch phoran or panch masala is a blend of 5 aromatic spices used in Bengali cooking as well as in Eastern Indian cuisine. This spice blend looks colorful, attractive and is made of four bold, aromatic spices and one legume.
wild celery seeds
(radhuni) or mustard seeds (rai)
Mix all the spices in a bowl or directly in a small glass jar.
Tightly seal the jar. Store the panch phoron in a cool, dry place.
Shake the jar before each use to make sure the spices are evenly distributed.
Use the spices as required in the recipe. Usually panch phoron is tempered or fried in oil to release their flavors and then the other ingredients are added.
Use the spices that are within their shelf period and not close to expiry.
If making a big batch then ensure that the expiry date of spices is many months away so that you can easily store and finish the spice mix before the expiry date of the spices.
The recipe can be scaled to make a big batch.
Store in a cool dry place or in the refrigerator for longer shelf life.
The spices should be fresh, clean from any kind of molds or insects.
If possible use organic spices.
Use the spice mix as needed in the recipe.
Panch Phoron | Panch Phoran - https://www.vegrecipesofindia.com/panch-phoran-bengali-recipe/