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
Farwin @ Loveandotherspices
Lovely pics and loved the breakdown of spices.Very informative !
Nami | Just One Cookbook
Kankana, what a lovely pretty post! Coming from a country where spices are not used much, it's an eye-opening experience for me to learn about Indian cuisines and new spices. I've been learning a lot by blog hopping! 🙂 Hope you are having a good weekend with this beautiful weather! I was in Napa today, and the weather was beautiful!
Harini
I am in love with that balti, Kankana, and the beautiful silver spoons! So adorable and I like panch phoran too. Beautifully done!
torviewtoronto and createwithmom
creative beautiful pictures Kankana 🙂
regards
Radhika @ Just Home Made
Ever since I discovered Paanch Phoron, I am literally hooked. Just can't get enough of it in curries, lentils and whatever else I can pull off with!
Love love this medley of five spices... It is almost magical..
Kala
I love the presentation, selective focus, and depth in all of these images Kankana!
Tamara
I'm in love with this post and your photos! 🙂
Amrita (Beetle's Kitchen Escapades)
Beautiful pictures, as always, Kankana! This is an interesting mix of spices. I have a question though, do you dry roast them before using? Or do you just powder and/or add them to whichever dish you're making?
Kankana Saxena
Thanks for dropping by! I know that people dry roast and grind it to dust and uses it in dishes. But in most typical Bengali dishes, we do not dry roast or grind. We just mix the spices and keep it in a jar and use it for tampering. I will post a recipe sometime soon with Panch Phoron!
Maja
This five are so tempting! So beautiful post Kankana, it was like I'm in your kitchen 🙂
nipponnin
This is really interesting post. I particularly like the stitched message. So cute!
Joanne
I've heard of this blend but have never actually tried it! Gorgeous photos and thanks for the recipe.
Helene Dsouza I Masala Herb
I was like u avoiding the kitchen when I was small. First time I hear about Panch Phoron and I am glad to have found this useful information in your post. Love the idea too of the combination of spices.
thanks a lot for sharing and I wish u a nice weekend!
Deeps @ Naughty Curry
never used this spice blend, heard of it though & always wondered what it was, so a big thanks to u for demystefying it for me 🙂 gorgeous clicks (im in love with ur spoon collection)
Reem | Simply Reem
Beautiful!!!!
Each n every pic is a beauty....
Hey Kankana is Radhuni is ajwain????
Rosh
Very handy recipe...always wondered what it is made of! Love your clicks!
Chef Al dente On going event: Gimme GREEN!
Marsha @ The Harried Cook
This is gorgeous... Love the 'taste of home' you bring to this post... and the pictures are SO beautiful. LOVE the spoons! Great post, Kankana!
Ambika
Lovely post Kankana! I have heard so much about panch phoran but somehow never used it. The Radhuni does look a lot like ajwain!! Love the last pic, did you decide to write and take a pic or took a pic and then write in?? hehe...either way, its turned out beautiful. And please tell me where you bought such cute spoons from? They are incredible cute and perfect!
Kankana Saxena
Thanks 🙂 I clicked the photo and then used picasa to write the text 🙂 And those spoons are from different places. I picked some during my trip to Bangkok and India and some are from US !
Sylvie @ Gourmande in the Kitchen
I like the breakdown by spice with the accompanying image, very helpful!
Shumaila
Beautiful photographs! I haven't ever cooked with panch phoron but lot of the spices remind me of the whole spices used in making pickled dishes. Have never heard of Radhuni as well, and looking at the picture thought it was ajjwain, but you mention its different. It's so strange, being from the same country, there are still so many spices that one is not aware of because of the vast cooking styles all across India. I guess that's what makes the country so unique.
Jen at The Three Little Piglets
That sounds like such a wonderfully fragrant and aromatic spice blend! And I just love all the spoons you've used in the photos!