5 tbsp

Cooking Time

5 minutes


  • 1 tbsp mouri (fennel seeds)
  • 1 tbsp radhuni
  • 1 tbsp shorshe (mustard seeds)
  • 1 tbsp methi (fenugreek seeds)
  • 1 tbsp kaalo jeere (nigella seeds)

Panch phoron literally means five spices, used in tempering. Different regions of eastern India (Assam, Odisha, etc.) have their own variation of panch phoron. Ours is a type of Bengali panch phoron, used in dals, vegetables, chutneys, and pickles. It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (nigella seeds), shorshe (mustard seeds), and a typically Bengali spice, called radhuni. If you can’t find radhuni where you live, cumin seeds make an acceptable substitute.

Recipe Notes

  • Panch phoron is used to temper the oil for cooking. The methi in the spice mix tends to burn easily, and turn bitter. So, while using panch phoron keep the next ingredient ready to bring down the temperature of the oil, just as the colour of methi starts to darken.


  1. Take one tablespoon each of mouri (fennel), radhuni, shorshe (mustard seeds), methi (fenugreek seeds), and kaalo jeere (nigella seeds). Mix them up.
  2. Store in an air tight container.

Serve with

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