Indian Five Spice Blend (Panch Phoron), Certified Organic

$5.99 – $12.99

Panch Phoron is a spice mixture used in Indian cuisine. It is made of equal parts of five spices:

Also known as Panch Phoron ("Five Spices"), use this flavorful blend for meats, fish, Indian stews, with rice or lentils, potatoes, bread, as a pickling spice, or heated in ghee before adding other vegetables.


Whole30 Approved USDA Certified OrganicNon-GMO Non-Irradiated

2.2 oz Glass Bottle
8 oz (1/2 lb) Resealable Bag
$5.99
Description

Panch Phoron is a robust and flavorful blend that is delicious as a rub for meats and fish, added to Indian stews, combined with rice and/or lentils, sprinkled on roasted potatoes, added to bread before baking, used as a pickling spice, or heated in oil before adding other vegetables.

The name Panch Phoron literally means "five spices" in Bengali. The blend is most often used whole (versus ground), and it is made from equal parts cumin seed, black cumin seed (nigella sativa), fenugreek seed, fennel seed, and mustard seed.





Aloo Gobi (potatoes & cauliflower)


This recipe is vegetarian, paleo friendly, gluten-free and Whole30® compliant.


Serves 4
  • 3 TBSP Pure Indian Foods ghee
  • 2 medium potatoes, peeled and cut into 1 in pieces
  • 1/2 head cauliflower, cut into florets
  • 1 large onion, roughly chopped
  • 1 ripe tomato, chopped
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 tsp lime juice
  • 1 TBSP cilantro leaves, chopped
  • 1 tsp Indian Five Spice
  • 2 tsp coriander
  • 1 tsp turmeric
  • 1/2 tsp ginger
  • 1/4 tsp cayenne
  • 1/2 tsp garam masala

Heat ghee on medium heat in a large saucepan. Add Indian Five Spice, and fry until it starts to pop. Cover the pan to prevent splattering. Add chopped onions, and cook until golden brown. Add tomatoes, coriander, turmeric, ginger, and cayenne. Cook for 30 seconds. Add potatoes and cauliflower. Mix well, add water and salt, and cook covered for about 20 minutes, stirring occasionally. When potatoes are cooked, turn off heat. Add garam masala and lime juice. Mix gently. Garnish with cilantro and serve.






Chicken Makhani (Indian Butter Chicken)


This recipe is paleo friendly, gluten-free and Whole30® compliant.


Serves 4
  • 1 lb chicken, cut in to bite sized pieces
  • 3 TBSP Pure Indian Foods ghee
  • 1 large onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 2 ripe tomatoes, chopped
  • 2/3 cup plain yogurt (or substitute coconut cream)
  • 2 tsp Indian Five Spice
  • 1 tsp coriander
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • 1 tsp ginger

Cut chicken into pieces and rub coriander, garam masala, ginger, turmeric, and cayenne into meat. Set aside. Heat ghee on medium heat in a large pan. Add Indian Five Spice, and fry until it starts to pop. Cover the pan to prevent splattering. Add chopped tomatoes, onions, and garlic, and cook until slightly browned, about 5 minutes. Add chicken and stir for 2 minutes. Add yogurt, cover, and simmer for 50 minutes, or until oil separates. Stir occassionally. Season with salt and a sprinkle of garam masala before serving.






Chana Masala (Chickpea Curry)


This recipe is vegetarian, paleo friendly, gluten-free and Whole30® compliant.


Serves 4
  • 3 TBSP Pure Indian Foods ghee
  • 4 cups boiled and strained chickpeas
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 ripe tomatoes, diced
  • 1/4 tsp salt
  • 1 tsp lime juice
  • 1/2 cup cilantro leaves, chopped
  • 1 tsp Indian Five Spice
  • 1 tsp ginger
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • 1-1/2 tsp garam masala

Heat ghee on medium heat in a large saucepan. Add Indian Five Spice, and fry until it starts to pop. Cover the pan to prevent splattering. Add onions and green bell pepper, and cook until translucent. Add half of the tomatoes, ginger, coriander, turmeric, cayenne, and garam masala, and salt. Cook, stirring frequently, for 1-2 minutes. Add chickpeas. If too dry, add 1/4 cup water. Mix well, and simmer on low, covered for 15 minutes. Stir occasionally. Add remaining tomato, cilantro and lime. Cook 2 mintues. Add salt to taste. Garnish with cilantro and serve.


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Recipes & Videos

Aloo Gobi (potatoes & cauliflower)


This recipe is vegetarian, paleo friendly, gluten-free and Whole30® compliant.


Serves 4
  • 3 TBSP Pure Indian Foods ghee
  • 2 medium potatoes, peeled and cut into 1 in pieces
  • 1/2 head cauliflower, cut into florets
  • 1 large onion, roughly chopped
  • 1 ripe tomato, chopped
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 tsp lime juice
  • 1 TBSP cilantro leaves, chopped
  • 1 tsp Indian Five Spice
  • 2 tsp coriander
  • 1 tsp turmeric
  • 1/2 tsp ginger
  • 1/4 tsp cayenne
  • 1/2 tsp garam masala

Heat ghee on medium heat in a large saucepan. Add Indian Five Spice, and fry until it starts to pop. Cover the pan to prevent splattering. Add chopped onions, and cook until golden brown. Add tomatoes, coriander, turmeric, ginger, and cayenne. Cook for 30 seconds. Add potatoes and cauliflower. Mix well, add water and salt, and cook covered for about 20 minutes, stirring occasionally. When potatoes are cooked, turn off heat. Add garam masala and lime juice. Mix gently. Garnish with cilantro and serve.






Chicken Makhani (Indian Butter Chicken)


This recipe is paleo friendly, gluten-free and Whole30® compliant.


Serves 4
  • 1 lb chicken, cut in to bite sized pieces
  • 3 TBSP Pure Indian Foods ghee
  • 1 large onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 2 ripe tomatoes, chopped
  • 2/3 cup plain yogurt (or substitute coconut cream)
  • 2 tsp Indian Five Spice
  • 1 tsp coriander
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • 1 tsp ginger

Cut chicken into pieces and rub coriander, garam masala, ginger, turmeric, and cayenne into meat. Set aside. Heat ghee on medium heat in a large pan. Add Indian Five Spice, and fry until it starts to pop. Cover the pan to prevent splattering. Add chopped tomatoes, onions, and garlic, and cook until slightly browned, about 5 minutes. Add chicken and stir for 2 minutes. Add yogurt, cover, and simmer for 50 minutes, or until oil separates. Stir occassionally. Season with salt and a sprinkle of garam masala before serving.






Chana Masala (Chickpea Curry)


This recipe is vegetarian, paleo friendly, gluten-free and Whole30® compliant.


Serves 4
  • 3 TBSP Pure Indian Foods ghee
  • 4 cups boiled and strained chickpeas
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 ripe tomatoes, diced
  • 1/4 tsp salt
  • 1 tsp lime juice
  • 1/2 cup cilantro leaves, chopped
  • 1 tsp Indian Five Spice
  • 1 tsp ginger
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • 1-1/2 tsp garam masala

Heat ghee on medium heat in a large saucepan. Add Indian Five Spice, and fry until it starts to pop. Cover the pan to prevent splattering. Add onions and green bell pepper, and cook until translucent. Add half of the tomatoes, ginger, coriander, turmeric, cayenne, and garam masala, and salt. Cook, stirring frequently, for 1-2 minutes. Add chickpeas. If too dry, add 1/4 cup water. Mix well, and simmer on low, covered for 15 minutes. Stir occasionally. Add remaining tomato, cilantro and lime. Cook 2 mintues. Add salt to taste. Garnish with cilantro and serve.