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Pancha Phoron (Panch Puran) is a well-known spice blend of five essential spices and forms the base of many exotic dishes.
This blend of spices, according to Ayurvedic sources, helps improve digestion.
Pancha Phoron is a well-known spice blend of five essential spices and forms the base of many exotic dishes. Spice mixture Punch Puran has a special aroma, suitable for vegetable and legume dishes, and gives a wonderfully exotic taste to every dish. A mixture of five spices, Panch-puron improves Agni (digestive fire).
The mixture of spices is fried in a heated pan with oil or ghee, then the spices fully reveal their aroma and taste.
This spice blend originates from the Indian state of Bengal, which is known for its fine cuisine.
Bengal Five Spice Mix (Pancha Phoron) is very light and has an interesting flavor due to the combination of sweet fennel and bitter fenugreek. Other ingredients include cumin, cumin and mustard powder. Panch-puron perfectly balances Vata dosha and is widely used with dals and vegetables.
Rice with lentils and spices «Panch Puran»
Ingredients:
Lentils - ½ glass
Basmati rice - ½ cup
Mixture of spices Panch Puran - 1 tbsp.
Asafetida - 1/4 tbsp.
Turmeric - 1/3 tbsp.
Oil or ghee
Preparation:
1. Wash the lenses well and soak them in cold water for about 1 hour.
2. Wash and drain the rice.
3. Heat 1-2 tbsp. oil or ghee, add the spice mixture and stir-fry until the spices start to crackle.
4. Add rice and stir fry for 5-10 minutes.
5. Add lentils and remaining spices, add water to cover by 1 cm. Cover with a lid and cook for 15-20 minutes. Season and mix.
6. Serve with apple chutney or other sauce.
Bengal Five Spice Mix (Pancha Phoron) is very light and has an interesting flavor due to the combination of sweet fennel and bitter fenugreek. Other ingredients include cumin, cumin and mustard powder. Panch-puron perfectly balances Vata dosha and is widely used with dals and vegetables.
Rice with lentils and spices «Panch Puran»
Ingredients:
Lentils - ½ glass
Basmati rice - ½ cup
Mixture of spices Panch Puran - 1 tbsp.
Asafetida - 1/4 tbsp.
Turmeric - 1/3 tbsp.
Oil or ghee
Preparation:
1. Wash the lenses well and soak them in cold water for about 1 hour.
2. Wash and drain the rice.
3. Heat 1-2 tbsp. oil or ghee, add the spice mixture and stir-fry until the spices start to crackle.
4. Add rice and stir fry for 5-10 minutes.
5. Add lentils and remaining spices, add water to cover by 1 cm. Cover with a lid and cook for 15-20 minutes. Season and mix.
6. Serve with apple chutney or other sauce.
Ingredients: black mustard seeds*, fenugreek*, fennel, cumin seeds*, black cumin seeds (Kalonji)*
* From organic farms
Allergens : listed in bold.
Storage conditions: store in a dry, cool place
Net quantity : 50 g
Best before: look on the package
Manufacturer: AMLA Natur Vertriebs GmbH, Germany
Country of origin:
ne ES
Country of manufacture:
Vokietija
Weight / Quantity:
50 g
Pancha Phoron (Panch Puran) is a well-known spice blend of five essential spices and forms the base of many exotic dishes.
This blend of spices, according to Ayurvedic sources, helps improve digestion.
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