Panch phoron is a whole spice blend popular in Bangladesh, Nepal, and West Bengal, India. The spices are nearly always roasted whole in oil or ghee before they are used in dishes such as curries, dals, or pickles. British-Indian chef Romy Gill uses the colorful blend in her Turmeric Chicken Curry, a simmered dish of chicken drumsticks in a paste of ginger, garlic, and turmeric.

Featured in: A Secret Technique Makes This Chef’s Samosas Perfect

What You Will Need

Yield: makes About 1/3 cup
Time: 5 minutes


  • 1 Tbsp. black mustard seeds
  • 1 Tbsp. cumin seeds
  • 1 Tbsp. fennel seeds
  • 1 Tbsp. fenugreek seeds
  • 1 Tbsp. nigella seeds


  1. In a small bowl, add all of the seeds. Stir well to combine. Use the mixture immediately, or transfer to an airtight jar and store in a cool, dry place for up to 6 months.