Panch means five and Phoron or Puran means flavor or spice, this is how the 5-spice mixture of Bengal is known, but its use in India not only covers that area, it is used throughout the country.
The smell is something sensational when you open the package: the green of the fennel seeds, the black mustard and wormwood seeds, the gold of the fenugreek or fenugreek and the multiple colors of the cumin seeds, all of them in equal proportions of 1 to 1, sometimes anise is even replaced with fennel, mustard with radhuni or celery seeds, making each one its own panchpuran.
They should be cooked with oil or ghee butter using a "tempering" technique, since they take 30 seconds to cook and start to pop, at that moment, is when you add the rest of the ingredients that you will need in the dish.
On other occasions they are removed from the heat and crushed in a mortar or with a spice grinder to be added later, but this type of use is somewhat more Western.
Uses: in vegetable and vegetarian dishes such as cabbage, potatoes, lentils, dahl, in chicken or beef curry, in fish or in the preparation of homemade pickles such as lime, mango or eggplant.
It is recommended, once opened, to store in a cool, dry place. The product may contain traces of celery, mustard, nuts or sesame seeds.
Recycle, use a glass bottle that you have used and are going to throw away to preserve this product once opened, we help you with our labels that come with the package
