It normally contains methi (fenugreek seeds), nigella seeds, rai (mustard seeds), fennel seeds and jeera (cumin seeds). Variations do exist, sometimes substituting ingredients with other ingredients such as star anise or black cumin seeds.
Panch Puren has a strong flavour and distinct taste. It will liven up any vegetable or meat dish. Either grind down or dry fry 1-2 tea spoons of Panch Puran to make curries, cooked vegetables and to make sauces.