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Paanch phoron: You don't need much. (Suresh Hinduja)
If there is one spice mix that I constantly run out of, it is paanch phoron. Native to Bengal in eastern India, this five-spice mix is amazingly fragrant, flavorful and super-simple to use.
First, that incredible aroma that arises when the spice mix is sizzled in hot oil: It's as if someone took maple syrup and spiced it up with dashes of toasty cumin. Why? Because one of the most aromatic parts of this mix is fenugreek, and guess what fenugreek smells like? Maple syrup, I swear. Fenugreek is the star of this mix, but the other spices play wonderfully complementary roles: The cumin's smokiness sets off the fennel seed's sweetness, while both are countered by the nigella and mustard seeds' gentle bitterness. Sounds magical, doesn't it?
"It isn't about the individual spices," says Suresh Hinduja, a restaurant consultant who operates GourmetIndia.com, which is dedicated to discussing the nuances of Indian food. "The sum is better than the parts."
Traditionally, paanch phoron is made up of equal portions of the aforementioned spices, with one exception: Because one of the components, radhuni, is so rare, brown mustard seeds are usually substituted.
The mix finds a home in eastern Indian fish curries, vegetable sautes and lentils. When used whole, it is generally heated in oil first, which allows the spices to release their wonderful flavors and aromas, and then the rest of the ingredients are added. When it is used ground, it is generally dry roasted first and then used as a rub.
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