PANCH PHORON

PANCH PHORON

In the Eastern regions of India, mainly Bengal, five aromatic seeds are combined to produce this blend: cumin, brown mustard, fenugreek, fennel and nigella. The spices are added to hot oil to “bloom” them. Use the spice-infused oil as a base for cooking and flavoring. Lightly crushed panch phoron makes a wonderful spice rub for fish and seafood.

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