Radhuni (রাধুনি) Seed
(Trachyspermum roxburghianul)
Also known as ‘Ajmod (Hindi), Wild Celery Seed (English), Asamodagam (Sri Lanka), phak chi lom (Thai)
Radhuni seeds are a aromatic dried fruits of a flowering plant of an apiaceae family,
cultivated widely in West Bengal (India) and Bangladesh. Radhuni is a popular spice in
Bengali cuisine and is also a part of Bengali spice blend ‘ Panch phoron’.
It has a characteristic smell similar to parsley, taste like celery but has savory, earthy and
pungent lemony flavor with hints of bitterness.
Suggested Uses:
It is generally employed to temper dal and other mouthwatering Bengali dishes. Radhuni
seeds are either cracked or used whole, quickly fried ((1 tsp seed in 1tsp oil) in very
hot oil until they crackle and become aromatic and then drizzled over cooked dal, vegetable dish, egg curry, grilled fish as a finishing touch.
Health Benefits:
Radhuni seeds helps improve digestion, relief from bloating and gas, helps respiratory issues, aid in our bodies' detoxification.
