Radhuni

Radhuni
Radhuni seeds
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Apiales Family: Apiaceae (Umbelliferae) Genus: Trachyspermum Species: T. roxburghianum
Binomial name
Trachyspermum roxburghianum (DC.) Craib
Synonyms
T. involucratum Wolff non Marie, Carum roxburghianum Benth ex Kurz[1]

Seeds of Trachyspermum roxburghianum (also known as Carum roxburghianum) is a flowering plant in the family Apiaceae. Its aromatic seeds, which are related to the spice ajwain, are often used in Indian cuisine. It is grown extensively in the South Asia, Southeast Asia, and Indonesia.

Radhuni is also known as wild celery in English or ajmod (Hindi: अजमोद) in Urdu and Hindi. It is a very strong spice, with a characteristic smell similar to parsley with the taste of celery. A couple of pinches can easily overpower a curry. In Bengali cuisine the seeds are used whole, quickly fried in very hot oil until they crackle. They are part of a local panch phoron (Bengali five spice) mixture, where they replace the more commonly used mustard seed; the other ingredients are cumin seed, fenugreek seed, fennel seed, and kalonji (often wrongly called "wild onion seed," and known locally (though erroneously) as "black cumin seed" Nigella sativa; see also Bunium persicum). In other places, a common use is in pickles or spice mixtures.

References

1. ^ Geeta, R. "Radhuni: what is it??". http://life.bio.sunysb.edu/ee/geeta/Radhuni=Trachyspermum.html. Retrieved on 2008-04-19.