The origin of Panch phoran would be Oriya or Bengali I think. It is increasingly used in Bihar and UP as well.
The five spices that are used are-
Five spices are mixed in equal proportions and this is used for tempering in all dishes and also dry-roasted and powdered on some, like raita / mango chutney.
The five spices that are used are-
Fennel seed / saunf
Fenugreek / methi
Cumin / jeera
Nigella / kalonji
Mustard / rai (black or brown)
Fenugreek / methi
Cumin / jeera
Nigella / kalonji
Mustard / rai (black or brown)
To my Panch phoran I also add white / black or both types of sesame seed / til as well so it becomes a mix of six spices.
Til / sesame has several health benefits, it is a rich source of copper, magnesium and calcium.
Mix them all in equal proportions and store.
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