WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

Description: Panch phoron is a mixture of five spices used commonly in Bengal. Every household will have its own preferred recipe. Garam masala is more common to northern India, as the "hot spices" are preferred to chillis in the cold winters. In southern Indian vegetarian cooking, the equivalent is sambhar powder and in western India, goda masala and kholombo powder. In Punjab, tandoori masala is the most common, and in Bengal panch phoron which gives the food of this area its unique flavour. It comprises equal amounts of cumin, fennel, fenugreek, mustard and wild onion or nigella seeds.