Panch phoron is a blend of whole spices used in Bangladesh, Bengal, Assam, and parts of Southern Nepal. The name literally translates to mean “five spices.” It is also called padkaune masala, panch puran, and panch putana depending on the region it is made.
The spices that are blended together to make panch phoron are all seeds. These include fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed. Equal parts of these are blended together.
The blend of panch phoron is usually used whole and never ground. The blend is used in curries (with vegetable and meat), fish, lentils, and even in pickles. The flavour of this spice is released while it is tempered in mustard oil or ghee. The other ingredients are added to this after the spices being popping. This is then coated in the mixture to finish the dish.