|Region or state||Eastern India and Bangladeah|
|Main ingredients||Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed|
|Ingredients generally used||Radhuni|
|Similar dishes||Chinese five-spice powder|
Panch phoron 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 West Bengal, Bihar, Northeastern India, Nepal and Bangladesh. The name literally means "five spices" Bangla (Paanch Phoron or পাঁচ ফোড়ন), Odia (Panchu Phuran or ପଞ୍ଚୁ ଫୁଟଣ) Nepali (padkaune masala), Assamese (pas puron).
All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.
- "Panch Phoron Seeds Glossary | Recipes with Panch Phoron Seeds". Tarladalal.com. Retrieved 2012-07-13.
- Deepika Sahu (10 May 2012). "The power of five seeds". Retrieved 13 June 2020.