Panch Phoron
 
 

Panch Phoron is of Indian origin, (Oriya and Bengali cuisine). The five spices that make up Panch Phoran are fenugreek (methi), nigella seed, mustard seed, fennel seed, cumin seed. It is also known as Panch Puran, Panchpuran, Punch Puram, Punchpuram or Bengali 5 spice.

A common recipe for this is 1 tablespoon each of fenugreek, nigella seed, mustard seed, fennel and cumin seed. But every Indian household has their own special blend.
Uses in Cooking: Possible Substitutes:
Panch Phoran is used mainly for tempering, to flavor the hot oil or ghee before adding rest of the ingredients. It is usually never ground or used as a powder unlike other spices which are used both in whole and ground form. However dry roasted panch phoron is ground to make a powder that is sprinkled on chutneys. But it is never used in powder or paste form in any other preparation. Curry Powder
Garam Masala
How it comes:
This Spice is also used in:
This is a preparation you make yourself than then use.  
 
 
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