Difference between revisions of "Panch Puran"
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "{{recipe}}" to "") |
||
| Line 1: | Line 1: | ||
| − | + | | [[Cuisine of India|Cuisine of India]] | [[Spices and herbs|Spices and herbs]] | |
'''Panch Puran''' (also called '''Panch Phoran''', '''Panch Phoron''', or '''Bengali Five-Spice Mix''') is a spice mixture used in [[Cuisine of India|Indian cuisine]]. It is made of equal parts of five spices: | '''Panch Puran''' (also called '''Panch Phoran''', '''Panch Phoron''', or '''Bengali Five-Spice Mix''') is a spice mixture used in [[Cuisine of India|Indian cuisine]]. It is made of equal parts of five spices: | ||
Revision as of 16:23, 11 April 2012
| Cuisine of India | Spices and herbs
Panch Puran (also called Panch Phoran, Panch Phoron, or Bengali Five-Spice Mix) is a spice mixture used in Indian cuisine. It is made of equal parts of five spices:
- fenugreek seed (methi)
- nigella seed (kalo jira)
- mustard seed (rai or shorshe)
- fennel seed (mouri)
- cumin seed (jeera)
In some variations, wild onion is used in place of cumin. In other variations, radhuni seed is added to the mixture.
The name simply means "five spices" in Bengali.
In Bengali cuisine, the seeds are usually fried in oil (or ghee), which causes them to start crackling immediately. Vegetables (especially potatoes), dal, or fish are then added. It is not used with meat.
