Radhuni is a popular spice in West Bengal as well as Bangladesh. This spice is widely used in Bengali cuisine. It is hardly used in other parts of the country. Its fresh leaves are used as herbs in Thailand. So if you are living outside Bengal then you may face difficulties to get this spice. This spice has a strong smell and one or two pinches are enough a dish. It is often used in Bengali spice mixture panch phoron in some parts of this region. This spice is known as radhuni in West Bengal & Bangladesh. But do you know what is it called in English? What is radhuni seed in English?
Radhuni in English
Bengali people can easily identify this spice. But the rest of India will get confused with ajwain or celery seeds. Radhuni spice is not popular in the rest of India. But it is known as ‘Ajmod’ in Hindi. The word comes from the Sanskrit word ‘Ajamoda’ or ‘Ajamodika’.
But it is known as ‘wild celery’ in English.
What are radhuni seeds?
The scientific name of this spice is Trachyspermum roxburghianum. Though many people think that radhuni is a seed of a plant. But it is not true because those are actually dried fruits of a flowering plant from the family of apiaceae. As you know the smell of this spice is very strong. Some people say that it smells like parsley. But I never smell parsley. So I do not have any idea. Many people also claim that it tastes like celery. This plant is normally cultivated in South Asia, South East Asia and Indonesia. Those dried fruits are used as herbal medicine in some countries.
Benefits of radhuni spice
Foodies use it because it enhances the aroma & taste of the food. Even I do not bother much about those its benefits. I believe that every edible food or spice has some nutritional & medicinal values. We can not ignore any or consume something more & more.
But experts say that it has many medicinal values. That is why it is traditional used as herbal medicine in some counties.
- It is said that this spice helps to detoxify our bodies.
- It also helps to get relief from menstrual cramps.
- Traditionally it is also used to manage cough & cold, asthma, digestion problem etc.
- It also helps us to control pain and inflammation.
Usage of radhuni masala
Radhuni is a popular spice in Bengal. It is used for tempering dal. Masoor dal with radhuni phoron is favorite lentil curry of many Bengali people. Did you ever try kumro shak (pumpkin leaves) curry with radhuni tadka/phoron? It is another delicious traditional Bengali dish. Bengali style shukto is very popular dish. Radhuni is also used to make this shukto.