Five-Spice Mix

Khansland Five-Spice Mix is panch phoron — the unique whole-spice tempering blend that is one of the defining flavour signatures of Bengali cooking and is found nowhere else in the world in quite this combination. Our panch phoron consists of equal parts by weight of five whole spices: kalo jira (nigella seeds), fenugreek seeds, cumin seeds, fennel seeds, and radhuni (wild celery seeds) — each bringing its own distinct character.

The aromatic profile of panch phoron is complex and layered. Kalo jira provides a sharp, slightly onion-like pungency; fenugreek contributes a bitter, maple-like undertone; cumin brings warmth and earthiness; fennel adds sweet anise notes; and radhuni — the most distinctively Bengali component — contributes a bright, parsley-like freshness that is immediately recognisable as quintessentially Bengali.

The technique for using panch phoron is always the same: whole seeds are added to hot oil or ghee before any other ingredients, and within seconds they begin to sputter and pop, releasing their essential oils into the fat. This fat-based aromatic infusion then forms the flavour base for everything added subsequently. Panch phoron is particularly essential for fish curries, potato dishes, lentil temperings, and traditional pickle and preserve preparations.