Bengali, Assamese and Oriya cuisine is tempered with Panch phoran, which is a combination of 5 spices – Fennel Seeds / Saunf, Cumin Seeds / Jeera, Fenugreek Seeds / Methi, Nigella Seeds / Kalonji, Mustard Seeds / Rye.
Panch phoran is used to prepare many side dishes like Shukto, Mango curry, and so on.
The whole spices are usually dropped in hot Ghee or Oil first and then the rest of the ingredients follow.
Panch phoran is also known as panch puran, panch phutana, and so on.
The smell of panch phoren makes you feel hungry,increases the taste and improves the digetive system.