Garam Masala is the queen of spices. It's a mix of three or more spices. The one I like to use has three whole spices in it, Cinnamon, Cardamom and clove. I like to dry roast them a little before grinding. Save it in a container for future uses. They can be used whole, added directly to the hot oil until aromatic.
Paanch phoron (5 spices) is a blend of 5 whole spices- kalonji or nigella, mustard, fennel, fenugreek and cumin seeds. In Bengal radhuni which is close to the celery seeds is used instead of mustard. Mustard is used in places where it's hard to find radhuni. Sam as garam masala, paanch phoron can be used whole or ground.
Cooking Basics
Paanch phoron (5 spices) is a blend of 5 whole spices- kalonji or nigella, mustard, fennel, fenugreek and cumin seeds. In Bengal radhuni which is close to the celery seeds is used instead of mustard. Mustard is used in places where it's hard to find radhuni. Sam as garam masala, paanch phoron can be used whole or ground.
PC- Wikipedia
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