How to cook with spice blends

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Panch phoron
Yunhee Kim

How to cook with spice blends

1.Panch phoron: “Five spices” in Bengali

Popular in: Northeast India and Bangladesh.

The blend: Five seeds: cumin, fennel, fenugreek, brown mustard, and nigella.

Flavors: Bittersweet and licorice-y.

How to use it: Pop briefly in hot ghee or oil to release flavors; don’t scorch, or seeds will get bitter. You can also simmer it in a dal or chicken-vegetable stew, knead into bread dough, season marinades for roasted meats, or sauté with sliced cabbage.


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