{"title":"Panch Phoron","description":"\u003cp\u003ePanch phoron, also spelt panch phoran or panch puran, means five spices, and it is used whole, never ground. The seeds go into hot mustard oil at the start of cooking, where each pops and releases its own flavour: earthy cumin, sweet fennel, bitter fenugreek, oniony nigella and sharp mustard. Some Bengali families use radhuni seed in place of mustard.\u003c\/p\u003e\u003cp\u003eIt flavours Bengali dal, chorchori and labra mixed vegetables, aloo dishes, pumpkin, fish jhol, tomato chutney and pickles, and it is used across Odisha, Assam, Bihar and Nepal too. Blends vary, and most use roughly equal parts of each seed. Buying it ready mixed saves keeping five jars for one dish, though you can make your own from \u003ca href=\"\/collections\/cumin-seeds\"\u003ecumin seeds\u003c\/a\u003e, fennel seeds and kalonji.\u003c\/p\u003e\u003cp\u003eHeat mustard oil until it just smokes, let it cool for a moment, then add a teaspoon of panch phoron with a dried chilli and a bay leaf, and wait for the crackle before adding vegetables. The seeds keep for a year or more sealed. Buy \u003ca href=\"\/collections\/mustard-oil\"\u003emustard oil\u003c\/a\u003e for the authentic flavour, and find the rest in \u003ca href=\"\/collections\/whole-spices\"\u003ewhole spices\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"east-end-punch-pooran-400g","title":"East End Punch Pooran 400g","description":"\u003cp\u003eEast End Punch Pooran is panch phoron, the Bengali five spice: whole cumin, fennel, fenugreek, black mustard and nigella seeds mixed in roughly equal measure. It goes into hot oil at the start of a dish, where the mustard pops, the fenugreek turns bittersweet and the fennel gives a soft aniseed note. This is the tempering behind masoor dal, potato and pumpkin dishes and the sweet tomato chutney of a Bengali meal, sold here in a 400g bag. Find more whole spices in our \u003ca href=\"\/collections\/panch-phoron\"\u003ePanch Phoron\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eHeat a tablespoon of mustard oil or ghee until hot, add about a teaspoon of punch pooran and let it crackle for a few seconds before the onions or vegetables go in. Pour the same tempering over cooked dal just before serving. Take care not to let the fenugreek darken too far, or it turns bitter. The seeds are also stirred into lime and mango pickles and sprinkled over dough for nimki and other savoury snacks.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFive whole seeds, nothing else added\u003c\/li\u003e\n\u003cli\u003eContains mustard\u003c\/li\u003e\n\u003cli\u003eSuitable for vegans\u003c\/li\u003e\n\u003cli\u003eKeep in an airtight jar once opened\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"East End","offers":[{"title":"Default Title","offer_id":55572107559251,"sku":null,"price":4.39,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/east-end-punch-pooran-400g-front.png?v=1792766989"}],"url":"https:\/\/chandrastores.co.uk\/collections\/panch-phoron.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}