Panch Phoron ground

also: Bengali five spice, Indian five spice powder, Panch Puren

Description:
Traditional Indian spice blend for seasoning vegetarian dishes with floury vegetables, lentils and chickpeas. It is usually stirred into the dish after frying in oil (mustard oil is best) or ghee (clarified butter).
 
Usage:
Fry about a teaspoon per person in a little oil or clarified butter. The spices must not burn. Stir the resulting paste into the dish towards the end of preparation or just before serving.
 
Ingredients:
Mustard seeds brown, fenugreek seeds, black cumin, cumin, fennel.
 
Aroma/Flavor:
earthy, nutty