Panch Phoron (Panch Puran, Panchphoran, Panch Phutana and Bengali Five Spice)
Panch phoron or Pancha Phutana is a whole spice blend, originating from the Eastern India, mainly in the Odisha, Bengal, Bihar and Northeast India region and used especially in the cuisine of Odisha,West Bengal, Bihar, Northeastern India, Nepal and Bangladesh. The name literally means "five spices" Bangla (Paanch Phoron, Odia (Pancha Phutana or Nepali (padkaune masala), Assamese (pas puron).
Also Known As: Panch Phoron, Panch Puran, Panchphoran, Panch Phutana and Bengali Five Spice Origin: USA Ingredients: Spices (Including Fennel, Cumin, Fenugreek, Nigella), Brown Mustard Taste and Aroma: Earthy and aromatic, with a little bit of heat from the mustard. Uses: Panch Phoran is often toasted in ghee (clarified butter) before used in vegetable, beef, fish or lentil dishes. Substitutes: Cumin Seeds Whole, Nigella Sativa, Fenugreek Seeds and Fennel Powder. Fun Fact: Panch Phoran is a Bengali spice blend made up of whole spices; when toasted, these add a crunchy texture to dishes.