Panch phoron

Panch phoron (Bengali: পাঁচ ফোড়ন), panch phoran (Bhojpuri: 𑂣𑂁𑂒 𑂤𑂷𑂩𑂢), pānch phodan or pāncha phutaṇa (Odia: ପାଞ୍ଚ ଫୁଟଣ), is a whole spice blend, originating from the eastern part of India, used as a prominent ingredient in the cuisines of Bengal, Odisha, and the Bhojpuri region of Bihar. It is also used in the cuisines of Bangladesh, Northeast India, other areas of Bhojpur,^[1] Mithila, Assam and Nepal. The name literally means "five spices".

Alternative namesPanch phodan, pancha phutana

TypeSpice blend

Region or stateIndia, Bangladesh

Main ingredientsFenugreek seed, nigella seed, cumin seed, black mustard seed (or wild celery seed (radhuni)), and fennel seed

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Panch phoron

Panch phoron
Alternative names	Panch phodan, pancha phutana
Type	Spice blend
Region or state	India, Bangladesh
Main ingredients	Fenugreek seed, nigella seed, cumin seed, black mustard seed (or wild celery seed (radhuni)), and fennel seed
Ingredients generally used	Radhuni
Similar dishes	Chinese five-spice powder
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• Bengali Five-Spice Mix (Panch Puran)

All of the spices in panch phoron are seeds. Typically, it consists of fenugreek seed (methi), cumin seed (jeera), nigella seed (kalonji), black mustard seeds and fennel seed (mouri/saunf) in equal parts.^[2][3] The black mustard seeds are sometimes substituted with wild celery seed (radhuni).^[2] Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.^[2] Unlike most spice mixes, panch phoron is always used whole.