{"product_id":"panch-phoron","title":"Panch Phoron","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePanch Phoron, the Bengali five-spice blend of whole seeds\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePanch Phoron is the classic five-spice blend of East Indian cooking, made and packed in our workshop in Klingenberg am Main. It consists of roasted fenugreek seed, brown mustard seed, nigella, cumin and fennel seed. “Panch” means five, “Phoron” means spice: the whole seeds are popped in hot fat and unfold their full, nutty-savoury aroma in the process.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIdeal for pulses like dal, for cabbage, pumpkin, potatoes, flatbreads and white breads. In meat dishes too, the blend sets an appealing sweet-hot accent. Classically, you let the seeds pop in hot ghee or oil and then add the vegetables or lentils.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Panch Phoron is used whole, not ground. Let the seeds pop in the hot fat first, otherwise the aroma stays locked in. As soon as the mustard seed starts to jump, carry on immediately so nothing burns.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: lentil dal with Panch Phoron\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA warming everyday dal that's ready in half an hour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e200 g red lentils\u003c\/li\u003e\n\u003cli\u003e600 ml water or vegetable stock\u003c\/li\u003e\n\u003cli\u003e1 tbsp Panch Phoron\u003c\/li\u003e\n\u003cli\u003e2 tbsp ghee or oil\u003c\/li\u003e\n\u003cli\u003e1 onion, finely diced\u003c\/li\u003e\n\u003cli\u003e1 pinch of \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eturmeric\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Cook the lentils soft in water or stock. Heat ghee in a pan and let the Panch Phoron pop in it, then sweat the onion until translucent. Mix everything with the lentils, season with salt and a pinch of turmeric. Serve with rice and a dollop of yoghurt.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRoasted fenugreek seed gives the typical, slightly bitter curry note, brown mustard seed the fine heat. Nigella brings an earthy-peppery depth, cumin the warm seasoning and fennel seed a sweetish anise freshness. Five whole seeds, nothing else.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA Bengali five-spice blend of whole seeds\u003c\/li\u003e\n\u003cli\u003eFenugreek, mustard, nigella, cumin and fennel\u003c\/li\u003e\n\u003cli\u003eFor dal, pulses, cabbage and flatbreads\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor classic Indian dishes, combine Panch Phoron with \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e or the warm \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e. For a fruity-hot fish curry, \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e fits, and a pinch of \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eturmeric\u003c\/strong\u003e\u003c\/a\u003e gives dal and rice their golden colour. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow is Panch Phoron used?\u003c\/strong\u003e\u003cbr\u003e\nThe whole seeds are popped in hot oil or ghee. They jump lightly and unfold their aroma in the process, then you add the vegetables or lentils.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich dishes are classic?\u003c\/strong\u003e\u003cbr\u003e\nDal, aubergine curry, pakora marinades, cabbage dishes and Bengali fish curry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to grind the seeds?\u003c\/strong\u003e\u003cbr\u003e\nNo, Panch Phoron is always used whole. Popping in the fat replaces grinding and gives the blend its typical character.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is Panch Phoron used?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The whole seeds are popped in hot oil or ghee. They jump lightly and unfold their aroma in the process, then you add the vegetables or lentils.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which dishes are classic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dal, aubergine curry, pakora marinades, cabbage dishes and Bengali fish curry.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to grind the seeds?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, Panch Phoron is always used whole. Popping in the fat replaces grinding and gives the blend its typical character.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564794974474,"sku":"30445","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/panch-phoro-152110.jpg?v=1738084248","url":"https:\/\/altesgewuerzamt.live\/en\/products\/panch-phoron","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}