This spice mixture is also known as Bengali 5 Spice.
In Bengali cuisine, this aromatic blend of spices is used to flavour vegetables, dal & fish. The seeds are always used whole, NEVER ground. First, they are fried in hot oil to flavour the oil and then the other ingredients are added. Immediately after the small seeds begin to pop the other ingredients should be added. Do not allow the seeds to burn as this may result in a bitter taste!!
The flavours are wonderful, spicy and fragrant all in one.
In Bengal, Panch Puran (Bengali 5 Spice) is never used with meats only vegetables, dal & fish. However there is no reason why you can’t experiment using this spice mixture with meat.