PANCH PHORA (Panch Phoron) 60g

Recipes to try with this spice
$5.10

An Indian version of ‘5 spices’, panch phora adds flavour to curries & indian recipes. (SML PKT)

   
Weight 0.07 kg
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Description

An Indian version of ‘5 spices’, panch phora adds flavour to curries & indian recipes. (SML PKT)

Other Common Names: Panch Phoron, Panch Poron, Panch Puran, Panch Phoran and Panch Phutana

Contains: Brown Mustard, Nigella, Cumin, Fenugreek and Fennel Seeds.

Description & Use: Panch Phora is a special blend of five seed spices, said to be of Bengali origin, a five spice blend that should not be confused with Chinese Five Spice Powder. The name comes from the Hindustani word for five which is ‘panch’ and ‘phora’ simply means seeds. Panch Phora is traditionally fried in oil at the commencement of making a curry. It is also delicious when fried with partially cooked potato cubes until they are golden brown and the seeds have stuck to them.

POTATOES WITH INDIAN SEEDS

4 medium sized potatoes, scrubbed or peeled
1 tablespoon olive oil
2 tablespoons Herbie’s Spices Panch Phora

Cut the potatoes into four or six pieces each (about the size of a small new potato) and boil or microwave with a little salt until almost cooked. Drain well and pat dry between layers of paper towel to absorb excess moisture. Heat the oil in a pan and stir the seeds in the hot oil for 30 seconds. Add potatoes and cook on high heat, turning or tossing frequently until they are browned and well coated with seeds. Serves 4-6.

Nutrition information applies to dry spice mix only.
 
Per 100g
Energy (kj)
 1021.20
Protein (g)
 23.74
Fat (g) Total
 29.01
Fat (g) Saturated
 0.61
Carbohydrate (g)
 39.72
Sugars (g)
 6.55
Sodium (mg)
 50.96
SKU:SKU36110.

Description

An Indian version of ‘5 spices’, panch phora adds flavour to curries & indian recipes. (SML PKT)

Other Common Names: Panch Phoron, Panch Poron, Panch Puran, Panch Phoran and Panch Phutana

Contains: Brown Mustard, Nigella, Cumin, Fenugreek and Fennel Seeds.

Description & Use: Panch Phora is a special blend of five seed spices, said to be of Bengali origin, a five spice blend that should not be confused with Chinese Five Spice Powder. The name comes from the Hindustani word for five which is ‘panch’ and ‘phora’ simply means seeds. Panch Phora is traditionally fried in oil at the commencement of making a curry. It is also delicious when fried with partially cooked potato cubes until they are golden brown and the seeds have stuck to them.

POTATOES WITH INDIAN SEEDS

4 medium sized potatoes, scrubbed or peeled
1 tablespoon olive oil
2 tablespoons Herbie’s Spices Panch Phora

Cut the potatoes into four or six pieces each (about the size of a small new potato) and boil or microwave with a little salt until almost cooked. Drain well and pat dry between layers of paper towel to absorb excess moisture. Heat the oil in a pan and stir the seeds in the hot oil for 30 seconds. Add potatoes and cook on high heat, turning or tossing frequently until they are browned and well coated with seeds. Serves 4-6.

Nutrition information applies to dry spice mix only.
 
Per 100g
Energy (kj)
 1021.20
Protein (g)
 23.74
Fat (g) Total
 29.01
Fat (g) Saturated
 0.61
Carbohydrate (g)
 39.72
Sugars (g)
 6.55
Sodium (mg)
 50.96