Spice Box

An intelligent selection of spices for Indian cuisine can give exact flavor and taste in any regional recipes, a novice approach also can create any dish with a true distinction. Many dishes from the eastern region of India are not generally highly spiced. A wise handling of spices in a less amount balanced with salt, pepper  - green and red chilli as well as peppercorn with a dash of sugar can spread a five-course delicious meal. Older days in Bengal, spices were used to store in separate earthen pot wrapped in muslin cloth.  There were special corner of the kitchen or another room in the house called bharar ghor - ভাড়ার ঘর (store room) a cool and dark place. Now today, I chose to store my spice mixes in a box with small zip-lock pouches, labeled, inside my freezer. Believe me, I also help myself with easy food like these busy days and world, but like me foodie my spice gives me satisfaction on the table with house full of aroma.

SPICE DIFFERENCES

Bengali Panch phoron (3 occasions - 5 spice blends) key-spice is Panch Phoron (five spices) and there are some simple variety or alternatives of spices in it (পাঁচ ফোড়ন) too. Panch phoron for sabji (veg/nonveg)     Mouri - মৌরি (fennel seeds)     Kalo Sorshe - কালো সর্ষে (black mustard seeds)     Methi - মেথি (fenugreek seeds)     Jeera - জিরা (cumin seeds) and     Kalo jeera কালো জিরা (onion seeds) Panch phoron for Shukto (bitter curry)     Mouri - মৌরি (fennel seeds)     Kalo Sorshe - কালো সর্ষে (black mustard seeds)     Methi - মেথি (fenugreek seeds)     Jeera - জিরা (cumin seeds) and     Radhuni – রাধুনি (celery seeds) Panch phoron for tok (sour veg/fruit/nonveg)     Mouri - মৌরি (fennel seeds)     Kalo Sorshe - কালো সর্ষে (black mustard)     Methi - মেথি (fenugreek seeds)     Kalo jeera - কালো জিরা (onion seeds) and     Dhone – ধনে (coriander seeds)

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