3 Essential Bengali Spices
Paanch Phoron
- 1 tablespoon fennel seeds
- 1 tablespoon nigella seeds
- 1 tablespoon cumin seeds
- 1 tablespoon mustard seeds
- 1 tablespoon fenugreek seeds
Put all the spices in a clean airtight jar and shake to mix.
Bhaaja Moshla
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
Bengali Gorom Moshla
Dry roast 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.
- 20 green cardamoms
- 1 teaspoon cloves
- 2 cinnamon barks
Dry roast 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
