Bengal Bay (Panch Phoron)
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From West Bengal to Bangladesh this spice mixture gives a distinctive taste to legumes and vegetarian dishes. Panch phoron needs to be sautéed in ghee in order to release the full flavor, but be careful not to cook the seeds more than a few seconds to avoid burning them. (Burned seeds will taste bitter).
Fenugreek seed, yellow mustard seed, charnushka, cumin and fennel
If you can’t find ghee and are adventurous, you can make it yourself. Ghee is clarified butter, which means that all the moisture and the milk solids have been taken out. It is important for the flavor that it brings to curries and it also has a much higher smoking point than vegetable oils. Visit our recipe section to learn how to make traditional ghee.