Paanch Phoron

(Bengali five-spice mix)

This mixture of whole seeds is quite different in every way from the Chinese five spice powder available in the spice racks of certain American grocery stores. It’s a fine tempering for many dals and a good flavor producer for several chutneys as well. And whole small potatoes coated with this mix and fried till crispy on the out and tender on the in are simply gorgeous and delectable to boot. Try in other things too.. go forth and be adventurous!

Mix together whole seeds of mustard, cumin, fennel and kalonji (nigella or black onion seeds) in roughly equal proportions with a somewhat lesser quantity of fenugreek seeds. I add one tblsp of all other spices and only 1 tsp of fenugreek.