Also known as Bengali 5-Spice Mixture ("panch Phoron" means "five spices" in Bengali). Mix equal quantities of each of the following whole spices (i.e., unground seeds):
cumin
fennel
black mustard
kalongi (nigella)
fenugreek
NOTE: Kalongi are very tiny, black seeds. The English name is nigella, sometimes erroneously called "black onion seed", "black cumin" (a name correctly applied to shah jeera), or "black caraway". The Hindi name "kalongi" is unambiguous.
This is a common Bengali spice mixture commonly fried in a little bit of oil or ghee as part of a tadka added to a dal or vegetable dish.
-Paul W.