Panch Phoran is a traditional spice blend commonly used in Bengali cuisine. The name translates to "five spices," which include fenugreek seeds, mustard seeds, cumin seeds, black cumin seeds, and fennel seeds. This unique combination adds a rich flavor and aroma to various dishes, enhancing their taste. Typically, Panch Phoran is used in tempering, where the spices are heated in oil to release their essential oils before adding other ingredients. It is often found in vegetable dishes, lentils, and pickles, making it a versatile addition to many recipes in Indian and Bangladeshi cooking.