Panch Puren consists of fenugreek, nigella seed, cumin, Brassica nigra seed, and flavorer in equal parts. Some cooks like better to use a smaller proportion of fenugreek seeds, due to their mildly bitter taste. Panch Phoron is flavourful as a rub for meats, added to Indian stews, sprinkled on vegetables, or used for pickling vegetables.
The kalonji or Nigella seeds, can be a stimulating spice ‚Äì when used for tempering, it adds a stunning aroma to the dishes and slightly of flavor that you simply can‚Äôt quite nail. In India, dry roasted kalonji is used for flavoring curries, dal, stir-fried vegetables, and even savories such as samosa, papdis, and kachori among others. Flavour and aroma aside, the small black seed comes with an entire lot of health benefits.