Panch Puran

Directions

1. 1
   This spice blend in Bengal, in eastern India, consists of whole seeds of cumin, black mustard, fennel, nigella, and fenugreek in equal amounts.
2. 2
   If you aren't accustomed to Indian spice mixtures, you might want to start with a smaller proportion of fenugreek - perhaps one third as much as the other spices - because in large quantities it adds a bitterness that some people find unpleasant.
3. 3
   This blend is not ground, but is heated in ghee or oil just before using to release the flavors of the seeds.
4. 4
   The dry seeds can be stored for at least four months in an airtight container away from light and heat.