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...ja|バングラデシュ]]、[[Nepali cuisine/ja|ネパール]]、[[Cuisine of Pakistan/ja|パキスタン]]、[[Cuisine of Sri Lanka/ja|スリランカ]]で用いられる調理技術である。この技術では、[[spice/ja|ホールスパイス]]（時には乾燥唐辛子、[ ...間を要するものを先に、あまり時間を要しないものを後からと、順次加えていく。[[Oriya cuisine/ja|オリヤー料理]]や[[Bengali cuisine/ja|ベンガル料理]]では、この目的のために、それぞれ[[pancha phutaṇa/ja|パンチャ・フタナ]]または[[panch phoron/ ...

...adesh]], [[Nepali cuisine|Nepal]], [[Cuisine of Pakistan|Pakistan]], and [[Cuisine of Sri Lanka|Sri Lanka]] in which whole [[spice]]s (and sometimes also othe ...ose requiring less cooking added later. In [[Oriya cuisine]] and [[Bengali cuisine]], mixtures of whole spices called [[pancha phutaṇa]] or [[panch phoron]], ...

...adesh]], [[Nepali cuisine|Nepal]], [[Cuisine of Pakistan|Pakistan]], and [[Cuisine of Sri Lanka|Sri Lanka]] in which whole [[spice]]s (and sometimes also othe ...ose requiring less cooking added later. In [[Oriya cuisine]] and [[Bengali cuisine]], mixtures of whole spices called [[pancha phutaṇa]] or [[panch phoron]], ...