Panch phoron
Panch phoron is a whole spice blend, originating from the Eastern India, mainly in the Bengal and Northeast India region and used especially in the cuisine of West Bengal, Northeastern India, Nepal and Bangladesh. The name literally means "five spices" Bangla, Nepali, Assamese.
All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.
