Pānch Phoron (Bengali: পাঁচ ফোড়ন), Pānch Phodan or Pāncha Phutaṇa (Odia: ପାଞ୍ଚ ଫୁଟଣ) is a whole spice blend, originating from Eastern part of India, India, used as a prominent ingredient for Odia, Bengali and other Eastern Indian pickles and other savoury and sweet dishes.

It is also used in the other cuisines such as those of Bangladesh and Northeastern India, especially in the cuisines of Bhojpur,[1] Mithila, Odisha, Assam, Bengal and Nepal.

All of the spices in panch phoron are seeds.

[2] Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.

[3] Unlike most spice mixes, paanch phoran is always used whole.