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A blend of five aromatic seeds that are each an important component of any spice box. Paach phoron, literally five spice, contains fenugreek, black mustard, nigella, cumin and fennel seeds, in the same quantities each. Each of these aromatics is strong enough to hold its own, yet eager to work with others. This gives this blend an interesting piquancy that is almost instantly identifiable. A must for Bengali and Bangladeshi cuisine, this is quite popular in north India as well. While this can easily be made at home, keep a packet of our Five Spice Mix handy if you want the surety of premium quality and perfect proportion.

Panch Phoron is literally a perfect mix of five spice namely fenugreek, black mustard, nigella, cumin and fennel seeds in the same quantities each. This Panch Phoron is a must in every Bengali kitchen. This Panch Phoron can easily be made at home by procuring these five ingredients from the market by mixing equal quantities each. A lot of delicious Bengali dishes like Sukto, Tok, Tomato Chutney, Kuler Achaar & many more can be prepared with this Panch Phoron.

Radhuni (Celery Seeds) is one of the most important spices used in Bengali kitchens. This typical spice cultivated extensively in south-east Asia including India & Bangladesh. This spice is used for marination & seasoning of various food items including chicken/mutton and baking. This spice is a must in Bengali Panch Phoron which is used in dishes like Sukto and many others.

Kala jeera or kalonji seeds are often confused with black sesame seeds because of their similar appearance, but one whiff will set even a layman straight. Onion seeds or nigella seeds are often used to flavour bread products in the west, while in india, particularly in Bengal, it is popular both as a standalone spice and also as a part of paanch phoron. This is as compatible with vegetarian dishes as with fish preparations. Temper the blandest vegetable with a combination of onion seeds and garlic, and marvel at the difference.

Buy fresh Bengali Radhuni Spice (Celery Seed) from Bong Haat. This is one of the most important spices used by Bengali housewives. This is spice is a must in Bengali Panch Phoron. Bengali Radhuni Seed is used in dishes like Sukto.