Bengali Five-Spice Blend (Panch Phoron)

This recipe is from page 36 of 660 Curries.  It makes about 1/4 cup.

2 teaspoons fennel seeds
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon nigella seeds
1 teaspoon black or yellow mustard seeds.

Throughly combine all ingredients in a small bowl and transfer them to a tightly sealed container.

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One thought on “Bengali Five-Spice Blend (Panch Phoron)

  1. Pingback: Spicy Potatoes and Spinach with Blackened Chiles and Coconut Milk (Ulli Ishto) | Kitchen Adventure Time

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