Panch phoron – Bengali five-spice
Panch phoron, sometimes spelt panch puran, means "five spices" and is the signature of Bengali and East Indian cooking. The whole-seed blend combines fenugreek (methi), nigella (kalonji),… 3 Products
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Panch phoron – Bengali five-spice
Panch phoron, sometimes spelt panch puran, means "five spices" and is the signature of Bengali and East Indian cooking. The whole-seed blend combines fenugreek (methi), nigella (kalonji), cumin, mustard seeds and fennel in roughly equal parts. We sell ready-mixed Panch Puran in 100 g bags, and kalonji from ABIDO and TRS, methi seeds, mustard seeds and fennel separately if you'd rather make your own.
Dropped into hot oil, the seeds crackle within seconds and give musur dal, labra, aloo posto or tomato chutney their unmistakable sweet, bitter and nutty character. Traditionally the oil is mustard oil, heated until it is nearly smoking.
Panch phoron belongs in every Bengali kitchen, alongside the other staples among our Bengali groceries. For a quick weeknight meal it's lovely with red lentils.
Getting the phoron right
- Heat 1–2 tbsp oil in a small pan until it shimmers.
- Add 1 tsp panch phoron and, if you like, one or two dried red chillies.
- As soon as the mustard seeds pop and the fenugreek turns light brown (10–20 seconds), pour everything over the dal or add your vegetables.
- Watch the methi: fenugreek darkens fast and turns bitter.
- Mix your own: 1 tbsp of each of the five seeds fills a small jar. Some families use a little less methi and a little more fennel.
- Kalonji on its own: the black seeds are lovely sprinkled on naan or stirred into vegetable bhaji.
More seeds await among our whole spices and in spices and masala.
Frequently asked questions
What's in panch phoron?
Five whole seeds: fenugreek (methi), nigella (kalonji), cumin (jeera), black or brown mustard seeds and fennel (mouri). In some regions radhuni seed replaces the mustard. The blend is used whole rather than ground.
Is kalonji the same as nigella?
Yes. Kalonji is nigella (Nigella sativa), sometimes misleadingly labelled "onion seeds" or "black cumin". In German it's called Schwarzkümmel, though it's unrelated to cumin or caraway. It tastes slightly oniony and peppery.
What do I use panch phoron for?
Traditionally for Bengali musur dal, mixed vegetables such as labra or chorchori, potato dishes, sweet-and-sour tomato or mango chutneys and pickles. It also works well with pumpkin, aubergine and cauliflower.
How much panch phoron do I need?
One teaspoon in the oil is plenty for dal or vegetables serving four. You rarely need more, as fenugreek and mustard seeds are very aromatic. Chutneys can take a little extra.