Panch Phoron (Five Flavor) Blend


One of our favorite things to do with rice is to bloom (heat until fragrant) a tablespoon of this blend in olive oil and then add both to the rice and water before cooking. The word “redolent” always steams to mind.

Brown mustard seeds, cumin seeds, fennel seeds, fenugreek seeds and nigella seeds.

4 oz bag

In stock

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A staple spice blend in Bangladesh and throughout Eastern Asia — most notably in Assamese, Bengali and Oriya cuisines.

Panch phoran is traditionally used in bread dough, bean and lentil based soups, with fish, vegetables, pickles and shukto.


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