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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