Panch phoron

Panch phoron, panch phoran, pānch phodan or pāncha phutaṇa, is a whole spice blend, originating from the eastern part of India, used as a prominent ingredient in the cuisines of Bengal, Odisha, and the Bhojpuri region of Bihar. It is also used in the cuisines of Bangladesh, Northeast India, other areas of Bhojpur, Mithila, Assam and Nepal. The name literally means "five spices".
All of the spices in panch phoron are seeds. Typically, it consists of fenugreek seed, cumin seed, nigella seed, black mustard seeds and fennel seed in equal parts. The black mustard seeds are sometimes substituted with wild celery seed. Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste. Unlike most spice mixes, panch phoron is always used whole.