Literally "five spices", this is the Indian version of the five-spice powder1 known from Chinese cooking. Each region basically has its version of this spice blend. In Bengali cuisine, the one I'm most familiar with, panch phoron is comprised of jeera (cumin), kalo jeera, methi (fenugreek), fennel seed, and radhuni. In some areas, and most familiar to me, brown mustard seeds replaces radhuni.