Panch puran, sometimes written panch phoron, is a traditional Bengali five spice blend used across eastern India and Bangladesh. It is a mix of five whole seeds, generally fenugreek, nigella, cumin, black mustard and fennel, kept whole rather than ground. This is the Heera version, and the 20X100G format means twenty individual 100g packs, so two kilograms in total across the case.
Serving and Cooking: Panch puran is nearly always used whole in a tarka, the tempering step. Heat oil or ghee until shimmering, add a teaspoon or so of the blend and let the seeds pop and crackle for a few seconds, then pour over dal or stir into a vegetable dish. The fenugreek can turn bitter if it burns, so keep the heat moderate and move quickly once the seeds start to colour. It is also used in mango and mixed pickles. Exact proportions vary, so check the pack.
Keep in a cool, dry place away from direct sunlight. Reseal or transfer to an airtight container once opened to preserve the aroma of the seeds.
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