Indian Five-Spice Blend (Panch Phoron)

Panch phoron
This Bengali whole spice blend lends fragrance, color, and crunch to dals, pickles, and curries.Kat Craddock

Panch phoron is a whole spice blend popular in Bangladesh, Nepal, and West Bengal, India. The spices are nearly always roasted whole in oil or ghee before they are used in dishes such as curries, dals, or pickles. British-Indian chef Romy Gill uses the colorful blend in her Turmeric Chicken Curry, a simmered dish of chicken drumsticks in a paste of ginger, garlic, and turmeric.

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