Pach Phoron is a traditional spice blend used in Indian subcontinent, particularly in eastern region of India and Bangladesh. The name “Pach Phoron” translates to “Five Spice” in english and the blend is composed of five whole spices. So, we will take a closer look at Bengali Pach Phoron including its history & origin, flavour profile, preparation, how to use Pach Phoron, culinary usage, benefits of Pach Phoron and Pach Phoron Masala Powder & it’s use.
History & origin of Pach Phoron:
The exact origin of Pach Phoron is unknown. However, it is believed that the spice blend was created by a Bengali cook who combined the five spices to create a unique flavour. Paanch Phorana or Pach Phoron is a nutty, robust, mildly sweet spice blend used in eastern region of India, specifically in the state of West Bengal, in Bengali cuisine, Oriya cuisine, Assamese cuisine, Bihari cuisine and in Bangladeshi Cuisine. “Pach Phoron” – “Pach” means “Five” and the word “Phoron” is derived from Sanskrit word “Sphoton”, means “Tempering”. “Tempering” is a cooking technique, which allow the whole spices to bloom in hot oil or ghee (clarified butter), this method of letting spices bloom in oil is known as “Tadka” in the North, “Phoron” in the East, “Thalippu” or “Talimpu” in the South and “Vaghar” or “Phodni” in the West. Pach Phoron is called by different names in different regions, for example it is known as “Paanch Phorana” in Mithila, “Padkaune Masala” in Nepal, “Pas Phoron” in Assam, “Pach Phoron” in West Bengal, “Panchu Phutana” in Oriya.
Flavour profile of Pach Phoron:
Pach Phoron is amalgamation of five whole spice seeds, which consists of Kaalo Jeere (Nigella seeds), Methi (Fenugreek seeds), Mouri (Fennel seeds), Kalo Shorshe (Mustard seeds), Radhuni (Trachyspermum Roxburghianum or Ajmod). Pach Phoron is a versatile spice blend, which can be utilised in many different cuisines. Unlike most other spice mixes, Pach Phoron is always used as whole and never ground. Let’s take a closer look at each ingredient of the spice blend,
- Kaalo Jeere (Nigella seeds): Nigella seeds are small, black seeds that are also known as black cumin and kalonji or onion seed. Nigella seeds provide a light peppery flavour with slightly nutty & bitter flavour. Nigella seeds are used in Majdouli, an Armenian string cheese. A naan and Kulcha is incomplete without topping of Nigella Seeds.
- Methi (Fenugreek seeds): Fenugreek gives Pach Phoron its nutty pungency and bitterness. The dried leaves of fenugreek are known as Kasuri or Kasoori methi. They have bitter taste and a characteristically strong but pleasant fragrance. Fresh methi leaves are used in dishes like Methi Chicken, Methi Prawn, Methi Paratha.
- Mouri (Fennel Seeds): Fennel is a flavourful herb with multi-purpose use. The seeds, bulb, foliage of the Fennel plant has wide culinary use. Fennel seeds are small and green seeds that have a sweet and slightly liquorice-like flavour. Fennel Seeds is used in Pach Phoron for their aromatic properties and sweetness of fennel helps to soften the bitterness of fenugreek. Fennel leaves are delicately flavoured and they can be used as herb. The bulb is a vegetable, which is crisp in texture. They can be sauteed, stewed, braised, grilled and can be served as a side dish. Fennel is one of the most important spices in Kashmiri pandits cooking.
- Kalo Shorshe (Mustard seeds): Mustard seeds comes in variety of colours, but the black variety is typically used in Pach Phoron. They have strong pungent flavour that adds depth to the dish. They are often used in pickling and as seasoning for meat & vegetables. Leaves of mustard are used as a vegetable. They are stir-fried or eaten as a famous vegetable preparation from Punjab, sarso da saag.
- Radhuni: Radhuni (in Bengali) or Trachyspermum Roxburghianum or Ajmod (in Hindi) is native to south Asia, Southeast Asia and Indonesia. The small dried fruits are referred as seeds are similar in appearance to those of Ajwain, Celery and Caraway. It is a very strong spice with smell similar to parsley and taste like celery or Ajwain. A couple of pinches can easily overpower a dish. They are an important spice in Bengali Pach Phoron. In other places Radhuni is used in pickling & in spice mixtures. Radhuni is not easily available in other parts of India except West Bengal. As a substitute for Radhuni you can use Ajwain or Carom seeds.
Preparation of Pach Phoron:
Pach Phoron is a spice mixture of aromatic spice seeds, which is popularly used in Bengali cuisine for tempering various dishes. The fresher the spices are the better the taste will be. All these five spices are mixed in equal portion, but I prefer to use Methi or Fenugreek seeds in smaller portion. Let’s make the Pach Phoron:
Ingredients
- 2 tbsp Kaalo Jeere (Nigella seeds)
- 1 tbsp Methi (Fenugreek seeds)
- 2 tbsp Mouri (Fennel seeds)
- 2 tbsp Kalo Shorshe (Mustard seeds)
- 2 tbsp Radhuni (Trachyspermum Roxburghianum or Ajmod) or Carom seeds
Preparation
- Take 1 tbsp of Methi or fenugreek and 2 tbsp each of Kaalo Jeere (Nigella seeds), Mouri (Fennel seeds), Kalo Shorshe (Mustard seeds), Radhuni (Trachyspermum Roxburghianum or Ajmod). Mix them up.
- Store the Pach Phoron in air tight container.
How to use Pach Phoron:
- Heat oil or Ghee (clarified Butter) then add Pach Phoron according to your recipe instruction and fry them until they start crackling at that point the spices release essential oil, aroma and flavour in the oil.
- Do not fry the spices for long as they have tendency to burn, methi seeds tend to cook little faster than other spices, so keep the next ingredient ready. As the spices start to release aroma immediately add the next ingredient to bring down the temperature of the oil and spices don’t end up burning.
Culinary usage of Pach Phoron:
- Pach Phoron is a versatile spice blend that is used in variety of dishes. It is used in vegetarian and non-vegetarian dishes and used to flavour curry, soup, stews and roasted vegetable.
- In Bengali cuisine, Pach Phoron is often used to flavour fish dishes like Macher Jhol and chicken dishes like Pach Phoron chicken.
- In Bengali cuisine, Pach Phoron is also used for vegetarian dishes like shukhto (a vegetable dish with mildly bitter taste), Kumror chokka (sweet pumpkin curry), Chochori (mishmash of different types of vegetable & saag with shrimp or head of local fresh water carp), Macher Tok (a sweet & sour fresh water fish curry prepared with tamarind and my mom adds few vegetables like Radish, Brinjal, Lady finger, pumpkin etc.), Dals (lentil soup), chutney and is also used in pickling.
Benefits of Pach Phoron:
Pach Phoron is a healthy spice blend that is rich in antioxidants and has anti-inflammatory properties. The five spices that make up Pach Phoron are known for their medicinal properties and are used in traditional medicine to treat various ailment.
- Fenugreek seeds are rich in dietary fibre, protein, Vitamin B, manganese & iron.
- Radhuni or Trachyspermum Roxburghianum are used for diarrhoea, gastritis, stomach-ache, loss of appetite etc.
- Fennel seeds are rich in protein, vitamin, calcium, iron, magnesium etc. Fennel seeds are used as mouth freshener to cleanse your palate. Fennel seeds also helps in digestion and reducing gas.
- Mustard seeds are rich in fibre, selenium and magnesium, which helps to boost immunity and crucial for bone health.
- Nigella seeds helps to boost memory, control diabetes and helps to maintain heart health.
Pach Phoron Masala Powder:
Ingredients
- Pach Phoron spice blend as required
½ tsp salt
Preparation
- Make your own Pach Phoron spice blend as per the given recipe (above) or buy readymade Pach Phoron mix.
- Dry roast the Pach Phoron spice blend in a heavy bottom pan in medium low flame and then transfer them in a separate plate so that the spices come to room temperature.
- Now add the spice blend in a mortar & pestle or in a mixer grinder along with salt.
- Grind the spices until you get a fine powder. Store the Pach Phoron masala in an air tight container.
- For storing long-term and to preserve freshness you can store the masala in the refrigerator.
Use of Pach Phoron masala powder:
- Pach Phoron masala powder can be used in various dishes to intensify the flavour by sprinkling the masala.
- You can use Pach Phoron powder as meat rub or in vegetarian dishes, non-vegetarian dishes, in chutneys & pickle.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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