Panch Puran (5 Spice Mix)
- 50 grams £0.99
- 90 grams £1.45
- 150 grams £2.40
Premium grade ‘A’ mix of Cumin Seeds,Mustard Seeds,Fenugreek Seeds,Nigella/Black onion Seeds.
Panch Puran is a whole spice blend used in Bangladesh and Eastern India, especially in Mithila, Bengali, Assamese and Oriya cuisine. The name literally means “five spices”
Unlike most spice mixes, panch phoran is always used whole and never ground. Traditionally, panch puran is used with vegetables, chicken or beef curry, fish, lentils, shukto and in pickles.
In the tradition of Oriya, Maithili and Bengali cuisine, Panch Puran is typically fried in cooking oil or ghee, which causes it to immediately begin popping. This technique is known as “tempering”, (baghaar) in Oriya, (phoŗon) in Maithili or (bagaŗ) in Bengali and (chaunk) in Hindi. After tempering, other ingredients are added to the fried spices to be coated in the mixture.
Generally the ingredients are added in equal proportions, though this can vary according to taste.
At this point, one adds the other ingredients to coat with the spice mixture. The distinct aroma of Bengali cuisine is mostly due to the blend of spices known as Panch Puran.
Finely crushed panch puran- This can be prepared by roasting the whole spices and then crushing them into fine powder. A blender may be used for this purpose, however care should be taken to avoid grounding the spices into too fine powder. The finely crushed Panch Puran are used for marinades or stews or soups.
Coarsely crushed Panch Puran – Roast the whole spices, cool them and then crush them coarsely in a hand held spice miller.
Our premium quality Panch Puran will be delivered to you Vacuum packed for freshness.