Bengali Five Spice

Not to be confused with Chinese five spice, this Bengali blend is made up of almost equal parts nigella, cumin, fennel, black mustard and fenugreek seeds. It is only really found in dishes from East India. In Kolkata, where my husband was born, and where we have a lot of family members, it is used a lot. Panch phoron is the spice mix that I use in my cherry tomato masoor dal and my Bengali lamb chop curry.