Name the blend of 5 aromatic spices used in Bengali cooking.
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Panch Foron (Mixture of 5 Spices):
The 5 spices include- Radhuni, Kalonji (Kalo Jeera), Fennel Seed (Mouri), Fenugreek Seeds (Methi), and Cumin Seeds (Jeera). Simply gather the seeds and the aromatic blend of spices are ready. It can take the taste of meat,fish, and vegetables several notches up.
Panch Phoron is the blend of 5 aromatic spices used in Bengali cooking.
All of the spices in Panch Phoron are seeds. Typically, it consists of cumin seed (jeera), nigella seed (kalonji), fenugreek seed (methi), wild celery seed (radhuni or joni in Assamese) and fennel seed (saunf) in equal parts. Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.