Monday, February 24, 2014

Panch Phoran

The CC has posted about this classical Bengali five-spice mixture before but the sheer beauty of the spices compelled him to post it again.

It composes of equal parts of cumin, fennel seeds, fenugreek seeds, nigella, and radhuni.

The CC is aware that most online sources suggest mustard seeds but this is wrong. The spices may be fried in mustard oil but you need to have radhuni which are arguably closer in flavor to celery seeds than anything else.

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