|Region or state||Eastern part of Indian subcontinent|
|Main ingredients||Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed|
|Ingredients generally used||Radhuni|
|Similar dishes||Chinese five-spice powder|
Panch phoron, panch phodan or pancha phutana is a whole spice blend, originating from the eastern part of the Indian subcontinent and used especially in the cuisine of Eastern India and Northeastern India, especially in the cuisine of Bhojpur, Mithila, Odisha, Assam, Bengal and Nepal. The name literally means "five spices".
All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.
..panchphoran (a mix of cumin; radhuni, a strong spice; dry fenugreek seeds, fennel seeds and nigella seeds) are the two pillars of Bihari cuisine