We think that this may be our prettiest spice blend. There’s just something about the different colours and textures in this traditional Indian blend that makes it very visually appealing, and luckily, it tastes amazing as well. A blend of nigella seeds, fennel seeds, cumin seeds, mustard seeds and fenugreek seeds, panch poran comes from the Bengal region of India, and gives its wonderful, warm flavour to the curries from that area. It can be used whole if slow-cooked to soften the seeds – in this case, fry the spices in a pan of hot oil or ghee for a few moments before adding the other ingredients. If you want to use it ground, just dry-roast the seeds in a hot pan for two minutes before grinding. Panch poran works especially well with vegetables like squash, cauliflower and potatoes. We love using it whole in our home-made hash browns. It tastes great and adds a nice crunch to the potatoes.