Radhuni
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| Radhuni | ||||||||||||||
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| Scientific classification | ||||||||||||||
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| Binomial name | ||||||||||||||
| Trachyspermum roxburghianum (DC.) Craib |
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T. involucratum Wolff non Marie, Carum roxburghianum Benth ex Kurz[1] |
Seeds of Trachyspermum roxburghianum (also known as Carum roxburghianum ), often used in Indian cuisine. Related to the spice ajwain. Grown extensively in the South Asia, South East Asia and Indonesia.
Radhuni is also known as wild celery in English or Ajmod in Urdu and Hindi. It is a very strong spice, with a characteristic smell similar to parsley. 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 phoran (Bengali five spice) mixture, where they replace the more commonly used mustard seed; the other ingredients are white cumin seed, fenugreek seed, fennel seed and kalongi (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.
[edit] Reference
- ^ Geeta, R. Radhuni: what is it??. Retrieved on 2008-04-19.
