Sometimes called Bengali Five Spice, this blend makes much of Bengal's cuisine easily distinguishable from other regions of India. With few exceptions Panch Phoron is used in whole form and fried in oil or ghee until the spices start to sputter and pop. The oil and spices are then added to chutneys, potato dishes and especially lentils. It's even put out as a palate cleanser between courses of Bengali feasts.
Brown Mustard Seed, Fenugreek Seed, Nigella Seed, Cumin Seed, and Fennel Seed