The name translates into “five spices (tempering),” so it could also be called Indian 5-Spice. Be careful when you add it to hot oil as mustard seeds tend to splutter.
Great in a recipe for dal or to flavor basmati rice, or anywhere you’d use just toasted cumin seeds.
Ingredients
- 3 Tbsp cumin seeds
- 2 Tbsp brown mustard seeds
- 2 Tbsp fennel seeds
- 2 Tbsp nigella seeds
- 1 ½ Tbsp fenugreek seeds
Directions
- Combine ingredients in an airtight container or glass jar.
- To use: Once oil you’re using in a recipe is hot, add panch pooran to the pan. Roast for 30 seconds to 1 minute, until lightly toasted and smell is aromatic and not yet burnt.