Panch phoran is a spice blend used in Bangladesh and Eastern India, especially in Bengali, Assamese and Oriya cuisine. The name literally means “five spices”.
The spices typically used are fenugreek, Nigella seed, cumin seed, radhuni and fennel seed in equal parts. Celery seed sometimes is used in place of radhuni.
Some variations may substitute anise for the fennel seeds or wild mustard for cumin, radhuni seed for mustard, and possibly black cumin for nigella. Generally the ingredients are added in equal proportions, though this can vary according to taste.
Culinary uses : Panch phoran is traditionally used with vegetables, chicken or beef curry, fish, lentils, shukto and pickles.
Panch phoran –Indian five Spice powder :