Panch Puran is a classic five-seed spice blend used across Eastern South Asia, especially in Bangladeshi and Indian cooking. The name literally means “five spices,” and the blend is made entirely of whole seeds, each adding its own distinct flavor and aroma.

This mix combines fennel, fenugreek, nigella, cumin, and black mustard seeds. Fennel adds a mild sweetness, fenugreek brings a slightly bitter, nutty edge, nigella contributes an onion-like sharpness, cumin offers warm earthiness, and black mustard rounds everything out with a pungent, spicy bite.

Panch Puran is typically tempered in hot oil to unlock its flavor, making it a go-to seasoning for lentils, vegetables, curries, fish dishes, and traditional stews. It can also be used as a dry rub for meats or added to homemade pickles for a bold, aromatic finish.

Balanced, fragrant, and deeply traditional, Panch Puran is an essential staple for anyone looking to recreate authentic Bangladeshi or Indian flavors at home.

Botanical Components:
Fennel Seed (Foeniculum vulgare), Fenugreek Seed (Trigonella foenum-graecum), Nigella Seed (Nigella sativa), Cumin Seed (Cuminum cyminum), Black Mustard Seed (Brassica nigra)

Also known as: Panch Phoron, Pancha Phutana, بانش بوران