I have been making my everyday spice mixes for the past few years. Spices are the soul to Indian cooking and the aroma of freshly made spice mix can never be matched by the store bought version. It might add a few extra minutes but I always feel it’s worth tasking that time. Today, I am sharing 3 essential Bengali spice mixes, which very much defines the Bengali cuisine. These simple spice mixes are used in everyday cooking, vegetarian or non-vegetarian, and often prepared fresh at home.
You may wonder if you should make these spices if you don't cook Bengali food. Well, I say you should try, because all these three spices are earthy, aromatic and works amazing on curries. I have mentioned below how you can use each of these spices in Bengali cooking and non-bengali cooking.
Bengali Spice Mixes - Paanch Phoron (Indian Five Spice)
Paanch Phoron (Indian Five Spice) is the most popular Bengali spice mix. As the name describes, it consists of 5 whole spices - cumin seeds, fennel seeds, mustard seeds, fenugreek seeds and nigella seeds. You use it in the beginning of the cooking to infuse the hot oil and it releases a bittersweet aroma. Sometimes, this is the only spice mix you use in a dish. Apart from the usual Bengali dishes, you can use it as a rub on meat or vegetable for roasting. Also works amazing for pickling vegetables.
Bengali Spice Mixes - Bhaaja Moshla
Bhaaja Moshla, literally translating to roasted spice, is a very unique aromatic spice mix. It is prepared with just three whole spices. It is typically used in vegetarian plant based recipes. You can also just sprinkle the spice mix on chaat or chutney to enhance the seasoning. The strong, robust and smoky flavor of bhaja moshla can uplift the flavor of any dish.
Bengali Gorom Moshla
Unlike the traditional Indian Garam Masala, Bengali Gorom Moshla includes just three whole spices. It’s not very spicy or hot, instead quite perfumy and smooth to the palate. You use it in any rich curry, vegetarian or non-vegetarian, and always added at the end of the cooking to retain the fresh flavor. As you can notice the color of the Bengali Gorom Moshla is not red because there is no dry red chili added, but if you prefer you can add that for extra heat.
The ground spice mixes Bhaaja Moshla and Bengali Gorom Moshla are prepared fresh in every Bengali household. It can however have mild variations based on personal preferences. The recipes I shared here are my Mom’s recipes. I always make them in small batches because with time, the flavor of the spice does go down a notch. Always store in clean air tight jar, preferably glass jars. Now if you want to learn more on Bengali food, do grab a copy of my book - Taste of Eastern India, where I have used these spices in various dishes!
3 Essential Bengali Spice Mixes
Ingredients
- For Paanch Phoron
- 1 tablespoon fennel seeds
- 1 tablespoon nigella seeds
- 1 tablespoon cumin seeds
- 1 tablespoon mustard seeds
- 1 tablespoon fenugreek seeds
for Bhaaja Moshla
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
for Bengali Gorom Moshla
- 20 green cardamoms
- 1 teaspoon cloves
- 2 cinnamon barks
Instructions
- For Paanch Phoron - Put all the spices in a clean airtight jar and mix it up.
- For Bhaaja Moshla - Dry roast all the spices at medium heat for about a minute by stirring constantly until the color of the spice changes to a mild darker shade.Let the roasted spice cool down a bit and then, grind it to powder. Store it in an airtight jar.
- For Bengali Gorom Moshla- Dry roast all the spices at medium heat by stirring constantly for about a minute until you can smell the aroma of the spices. Let the roasted spice cool down a bit and then, grind it to powder. Store it in an airtight jar
Nutrition
I love to see your creation from my blog, so if you make this spice mixes, tag me on social media @playfulcooking.
Learn about the vibrant cuisine of Kolkata - Check out my book Taste of Eastern India and follow the #tasteofeasternindia
Kiran @ KiranTarun.com
Love this recipe -- thanks for dissecting panch puran for many who are still confused about the spices 🙂
Gorgeous photos!!!
Georgia @ The Comfort of Cooking
Lovely images in this post! Thank you for such informative and interesting information. I'm glad to have found your blog!
Divya Yadava
Beautiful pictures, Kankana! The last one is especially adorable. I always get mixed up about the spices in panch phoron..haha. Now I have a resource to go to :P.
Richa@HobbyandMore
gorgeous clicks Kanakana.. the radhuni do look sooo like ajwain..
Vimitha
Nice clicks dear... and that is a very flavorful combination
Jean (Lemons and Anchovies)
I was not familiar with a couple of these spices...now I will have to search them out on my next shopping trip. Love the pictures, Kankana. 🙂
Krithi
Lovely pics Kankana!!
Tiffany
It is amazing to me how beautiful you make food--especially these spices--look. Happy Friday!!!!!!!!!!!!!!!!!!!!! 😀
Kiri W.
What a great resource post 🙂 I always forget about the potentials of making your own spice mixes, and this is a beautiful one. Thank you for sharing!
jeyashrisuresh
fantastic combo of spices, beautiful clicks
Sukanya
Love, love your shots, specially the last one.
And so happy to see that you have used radhuni and not mustard, I am not sure but I have seen radhuni also mentioned as celery seeds. Sometimes i roasted and crushed them coarsely for shukto. And the flavour is so intoxicating
Nandita
I have started using panch phoran only since the past few weeks and I am totally hooked to it. Great recipe and an equally great presentation. 🙂
nisha
i have no clue what this tastes like, but im thoroughly loving the look of it...the cute lil bucket is gorgeous
emily
Now, this is a spice combo that I've never tried before. When I start learning south asian recipes, I'm confused with the varying spices as well ha! Even now, I'm quite cautious with mixing spices, in case the taste doesn't get along.
I might have to substitute radhuni with mustard seeds. Can't wait to try this spice mix! 😀
Rosa
A great spice mix! I love all those seeds...
Cheers,
Rosa
Nash at plateful
These pictures are absolutely gorgeous! Radhuni looks like anise to me... but I'm ignorant of panch phoron, will check it out at the grocery stores here
Notyet100
Beautiful pics ,..even I luv the flavour of panch shoran
Kulsum@journeykitchen
ohh it was last year that I started using panch phoron and I'm hooked!! I have my friend sent it to me from Kolkatta with this exact same recipe but i have never tried using it. And yes, I have been wondering what is randhuni in english!! LEt me know if u find out
sayantani
thank God you added Randhuni, not mustard in your panchforon. these days the mix with mustard is everywhere and everyone seems to have forgotten that its not the original thing. beautiful clicks as always.
Grishma @ZaikaZabardast
What an easy but beautiful recipe! Would love to try out Kankana! Thank you for sharing the recipe. Love last picture the most 🙂