Panch Phoran

Panch phoran (spellings vary) is a Bengali mixture of five whole-seed spices that’s used as a flavor base in many Indian recipes, such as kitchri. It’s usually cooked in a little oil until fragrant and the mustard seeds start to pop. You can find it in Indian markets, but it’s also easy to make yourself. The recipe below can be multiplied to make any amount.

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  1/4 tsp. brown mustard seeds
  
  


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  1/4 tsp. nigella (onion) seeds
  
  


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  1/4 tsp. cumin seeds
  
  


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  1/4 tsp. fennel seeds
  
  


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  1/8 tsp. fenugreek seeds
  
  

Stir the seeds together. Store the mixture in an airtight container away from direct light.

Moroccan-Style Spice Rub

Give your vegetables a Moroccan kick by tossing them with this warm spice mix before roasting. It pairs especially well with sweeter or starchy vegetables such as butternut squash, carrots, cauliflower, parsnips, potatoes, sweet potatoes, and turnips.

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  2 tsp. ground cumin
  
  


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  1 tsp. ground coriander
  
  


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  1/2 tsp. chili powder
  
  


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  1/2 tsp. sweet paprika, preferably Hungarian
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. ground allspice
  
  


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  1/4 tsp. ground ginger
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  Pinch ground cloves
  
  

In a small bowl, mix all of the spices. In addition to the oil, salt, and pepper in the master recipe, toss 1 tsp. of the spice blend with a batch of vegetables before roasting.