Panch phoron is a bittersweet and aromatic five-spice whole-seed spice blend used in Bangladesh, Eastern India, and Southern Nepal, which typically consists of fenugreek, nigella, cumin, black mustard, and fennel seeds in equal parts. This recipe is from nurse, nutritionist, cook, and world traveler Roshni Kavate and Alembique Apothecary owner Babak Nahid.
6 ounces raspberries
2 tablespoons sugar
1 teaspoon lemon juice
1/4 teaspoon lemon zest
1.5 teaspoons crushed Panch Phoron
Combine all ingredients in a small saucepan. Cook over low heat until berries break down and the sauce lightly thickens. Turn heat off after 10 minutes and store sauce in a glass jar in the refrigerator.