| Panch phoron Pancha phutana | |
| Type: | Spice blend |
| Region: | Bangladesh |
| Creators: | --> |
| Main Ingredient: | Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed |
| Minor Ingredient: | Radhuni |
| Serving Size: | 100 g |
| Similar Dish: | Chinese five-spice powder |
| No Recipes: | false |
Panch phoron, panch phodan or pancha phutana is a whole spice blend, originating from Bangladesh used as a prominent ingredient for Bangladeshi pickles and other savory and sweet dishes. It is also used in the other cuisines such as those of Eastern India and Northeastern India, especially in the cuisines of Bhojpur,[1] Mithila, Odisha, Assam, Bengal and Nepal. The name literally means "five spices".
All of the spices in panch phoron are seeds. Typically, panch phoron consists of cumin seed (jeera), nigella seed (kalonji), fenugreek seed (methi), wild celery seed (radhuni or joni in Assamese) and fennel seed (sauf) in equal parts.[2] Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.[3]