Panch masala—a mixture of five whole spices used in preparing vegetable dishes.Prabhupada ›Glossary›-P-›Panch masala-a mixture of Panch masala-a mixture of five whole spices used in preparing vegetable dishes. Link to this page: https://prabhupadabooks.com/glossary/p/panch-masala-a-mixture-of-five-whole-spices-used-in-preparin Previous: Pancopasana-worship by impersonalist Mayavadis of five deities (Visnu, Durga, Brahma, Ganesa and Vivasvan) that is motivated by the desire to ultimately abandon all conceptions of a personal Absolute. Next: Panch puran-Five-spice-two varieties of five-spice are prominent in the world of vegetarian cuisine-Chinese five-spice powder and Indian panch puran, a blend of five whole spices. Chinese five-spice powder is a combination of five dried, ground spices, generally cinnamon, cloves, fennel, star anise, and Sichuan peppercorns, the pungent brown peppercorns native to the Sichuan province. When used as a condiment for fried food, it is used in sparing quantities because it is very potent. Try making your own by grinding together 2 or 3 small sections of cinnamon stick, a dozen cloves, 2 teaspoons of fennel seeds, 2 teaspoons of Sichuan peppercorns, and 3 or 4 star anise. Keep the powder in a well-sealed jar in a cool, dry place. Obtain your ingredients at any Asian grocery store. You can also purchase Chinese five-spice ready-made. Panch puran is most often associated with Bengali cuisine. It is a combination of equal quantities of fenugreek seeds, cumin seeds, fennel seeds, black mustard seeds, and nigella (kalonji) seeds. Panch puran is always fried in ghee or oil before use to release the dormant flavour in the seeds. Mix your own, or purchase it ready-mixed at Indian grocery stores.