Radhuni is a popular spice in Bengali cuisine used abundantly in West Bengal. The Bengali cuisine makes extensive use of this spice. In Thailand, its fresh leaves are used as herbs. Therefore, obtaining this spice may be tough for you if you reside somewhere other than Bengal. One or two pinches of this spice are sufficient for a meal, but it has a powerful aroma. In some regions of this area, it is frequently used in the panch phoron, a spice blend of Bengali origin. Radhuni is the name given to this spice in West Bengal and Bangladesh.
These spices are easily recognised by Bengalis. However, the rest of India will confuse it with ajwain or celery seeds. In Hindi, it is referred to as "Ajmod." The word is derived from "Ajamoda" or "Ajamodika" in Sanskrit. And it is known as “wild celery” in English.
What are radhuni seeds?
This spice's scientific name is Trachyspermum roxburghianum. However, a lot of people mistakenly believe that radhuni is a plant seed. But that is untrue, as those are the dried fruits of an apiaceae family blooming plant. Additionally, many people assert that it tastes like celery. Typically, South Asia, South East Asia, and Indonesia are where this plant is grown. In some nations, those dried fruits are employed as herbal medicines.
Health benefits of radhuni masala:
- This spice is supposed to aid in our bodies' detoxification.
- Menstrual cramp reduction is another benefit.
- It is also traditionally used to treat coughs and colds, asthma, digestive issues, etc.
- It also aids in the management of inflammation and pain.
Use of radhuni masala:
In Bengal, radhuni is a widely used spice. It is employed to temper dal. Many Bengalis love the lentil dish masoor dal with radhuni phoron. Another mouthwatering traditional Bengali dish, Shukto is prepared using radhuni masala.