Also known as panch phoron or panch poron, a spice blend originating in the North East Indian province of Bengal. Roughly translated to English as five spices, they are almost always left whole, before being fried to release the aromatic oils in the seeds. Panch phora can be fried in ghee and poured on top of finished vegetable dishes, or cooked in leguminous dishes such as dhal.
It can be bought ready blended, but as it is ridiculously easy to make yourself, here is a recipe.
2 Tbs Cumin seeds
2 Tbs Black mustard seeds
2 Tbs Nigella seeds
2 Tbs Fennel seeds
2 Tbs Fenugreek seeds
OK, mix all the spices together and store in an airtight jar. Keep out of direct sunlight and it will stay fresh for a few months.