{"id":4925,"date":"2005-08-13T12:42:57","date_gmt":"2005-08-13T17:42:57","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=4925"},"modified":"2022-01-05T12:42:49","modified_gmt":"2022-01-05T17:42:49","slug":"panch-phoron-mezcla-de-especias-india","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/panch-phoron-mezcla-de-especias-india\/","title":{"rendered":"Panch Phoron, Mezcla de Especias India"},"content":{"rendered":"<p>Esta mezcla de especias bengal\u00ed llamada <em>Panch Phoron<\/em> (cinco especias) es la base de esta cocina regional india. El <em>Panch Phoron<\/em> contiene las siguientes especias:<\/p>\n<p><!--more--><\/p>\n<h2>Contenido del <em>Panch Phoron<\/em><\/h2>\n<p>las especias -enteras- que se utilizan en la preparaci\u00f3n de esta mezcla son:<\/p>\n<ul>\n<li>Comino<\/li>\n<li>Mostaza negra<\/li>\n<li><a href=\"https:\/\/www.le-fort.org\/anis\/\">An\u00eds<\/a><\/li>\n<li><a title=\"la Alholva o Fenogreco (Triticum Foenum Grecum)\" href=\"https:\/\/www.le-fort.org\/la-alholva-fenogreco-triticum-foenum-grecum\/\">Alholva<\/a><\/li>\n<li>Neguilla<\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5361\" data-permalink=\"https:\/\/le-fort.org\/cocina\/panch-phoron-mezcla-de-especias-india\/panch-phoron\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron.jpg?fit=700%2C525&amp;ssl=1\" data-orig-size=\"700,525\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"panch-phoron\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron.jpg?fit=700%2C525&amp;ssl=1\" class=\"aligncenter wp-image-5361 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/03\/panch-phoron.jpg?resize=700%2C525&#038;ssl=1\" alt=\"panch phoron: cinco especias enteras\" width=\"700\" height=\"525\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron.jpg?resize=600%2C450&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p>A diferencia de lo usual en las mezclas de especias tales como el <a title=\"Diferencias entre la C\u00farcuma y el Curry\" href=\"https:\/\/loquecomemos.com\/diferencias-entre-la-curcuma-y-el-curry\/\">curry<\/a> o el <a title=\"Receta de Garam Masala\" href=\"http:\/\/le-fort.org\/receta-de-garam-masala\/\">garam masala<\/a>, en el <em>Panch Phoron<\/em> se utilizan las semillas enteras y se tuestan o fr\u00eden para liberar sus aromas.<\/p>\n<ul>\n<li>El comino o <em>jeera<\/em> se utiliza much\u00edsimo no s\u00f3lo como saborizante sino por sus propiedades digestivas y carminativas.<\/li>\n<li>La mostaza negra se utiliza frita, para atenuar la pungencia y liberar su sabor y aroma. Se utiliza mostaza negra por ser de aroma m\u00e1s intenso que la mostaza amarilla<\/li>\n<li>El an\u00eds (o apio silvestre) tambi\u00e9n es carminativo. No confundir con el an\u00eds estrella.<\/li>\n<li>La alholva, o fenogreco tiene amplio uso etnofarmacol\u00f3gico adem\u00e1s de culinario. Tiene un aroma como el del jarabe de arce, debido al sotol\u00f3n.<\/li>\n<li>La neguilla (<em>kalonji<\/em>), a veces incorrectamente denominada &#8220;semillas de cebolla&#8221; tiene un dejo sulfuroso, y se utiliza tambi\u00e9n en panes y encurtidos.<\/li>\n<\/ul>\n<p>Se pueden utilizar como aromatizante en el <a href=\"https:\/\/www.le-fort.org\/chutney-de-mango\/\">chutney de mango<\/a>.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5778\" data-permalink=\"https:\/\/le-fort.org\/cocina\/chutney-de-mango\/chutney-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/chutney.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"chutney\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/chutney.jpg?fit=700%2C500&amp;ssl=1\" class=\"aligncenter wp-image-5778 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2014\/09\/chutney.jpg?resize=700%2C500&#038;ssl=1\" alt=\"Chutney de mango con panch phoron\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/chutney.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/09\/chutney.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El Panch Phoron es una mezcla de especias bengal\u00ed (comida india) compuesta por comino, mostaza negra, an\u00eds, alholva y neguilla.<\/p>\n","protected":false},"author":1,"featured_media":5362,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[44],"tags":[12,354],"class_list":["post-4925","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredientes","tag-comida-india","tag-especias","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1hr","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":502,"url":"https:\/\/le-fort.org\/cocina\/la-alholva-fenogreco-triticum-foenum-grecum\/","url_meta":{"origin":4925,"position":0},"title":"Alholva o Fenogreco","author":"Le-Fort.org","date":"26 de Julio, 2011","format":false,"excerpt":"El Fenogreco o Alholva es una especia y planta medicinal muy usada en cocina india y et\u00edope.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/alholva-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/alholva-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/alholva-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/alholva-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/07\/alholva-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5684,"url":"https:\/\/le-fort.org\/cocina\/especias-cocina-india\/","url_meta":{"origin":4925,"position":1},"title":"Especias para Cocina India","author":"Le-Fort.org","date":"12 de Enero, 2016","format":false,"excerpt":"Algunas especias esenciales para cocinar comida india.","rel":"","context":"En &quot;Ingredientes&quot;","block_context":{"text":"Ingredientes","link":"https:\/\/le-fort.org\/cocina\/categoria\/ingredientes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/03\/panch-phoron-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1674,"url":"https:\/\/le-fort.org\/cocina\/receta-de-garam-masala\/","url_meta":{"origin":4925,"position":2},"title":"Garam Masala","author":"Le-Fort.org","date":"5 de Diciembre, 2011","format":false,"excerpt":"Receta de Garam Masala, mezcla de especias muy com\u00fan \u2013y apreciada\u2013 en cocina de la india","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5129,"url":"https:\/\/le-fort.org\/cocina\/diferencias-entre-la-curcuma-y-el-curry\/","url_meta":{"origin":4925,"position":3},"title":"La C\u00farcuma y el Curry","author":"Le-Fort.org","date":"9 de Enero, 2014","format":false,"excerpt":"La c\u00farcuma y el curry no son lo mismo. La c\u00farcuma es un pariente del jengibre, mientras que el curry es una mezcla de especias que contiene c\u00farcuma.","rel":"","context":"En &quot;Ingredientes&quot;","block_context":{"text":"Ingredientes","link":"https:\/\/le-fort.org\/cocina\/categoria\/ingredientes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/curcuma-curry-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/curcuma-curry-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/curcuma-curry-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/curcuma-curry-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/01\/curcuma-curry-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":761,"url":"https:\/\/le-fort.org\/cocina\/receta-de-pan-rapido\/","url_meta":{"origin":4925,"position":4},"title":"Pan R\u00e1pido","author":"Le-Fort.org","date":"11 de Agosto, 2011","format":false,"excerpt":"Una receta de pan r\u00e1pido, con polvos de hornear en vez de levadura, por lo que no hay que esperar que nada suba. Se amasa, al horno, y \u00a1a comer!","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.duarte.cl\/wp-content\/uploads\/2011\/08\/pan_antes-1024x768.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.duarte.cl\/wp-content\/uploads\/2011\/08\/pan_antes-1024x768.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.duarte.cl\/wp-content\/uploads\/2011\/08\/pan_antes-1024x768.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":8329,"url":"https:\/\/le-fort.org\/cocina\/semillas-de-hinojo\/","url_meta":{"origin":4925,"position":5},"title":"Hinojo","author":"Le-Fort.org","date":"6 de Julio, 2016","format":false,"excerpt":"El hinojo es una planta muy vers\u00e1til: utilizamos su\u00a0bulbo, sus hojas y sus semillas. Hoy nos dedicaremos a las semillas (que en verdad son los frutos). El hinojo es una api\u00e1cea. Es decir, es pariente de una serie de otras especias tales como el comino, la alcaravea, el eneldo y\u2026","rel":"","context":"En &quot;Condimentos y Especias&quot;","block_context":{"text":"Condimentos y Especias","link":"https:\/\/le-fort.org\/cocina\/categoria\/condimentos-especias\/"},"img":{"alt_text":"Hinojo","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/hinojo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/hinojo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/hinojo-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/hinojo-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/hinojo-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/4925","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=4925"}],"version-history":[{"count":4,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/4925\/revisions"}],"predecessor-version":[{"id":16334,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/4925\/revisions\/16334"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/5362"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=4925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=4925"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=4925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}