Radhuni
- Radhuni is a popular spice in Bengali cuisine used abundantly in West Bengal.
- It is also known as wild celery.
- Its scientific name is Trachyspermum roxburghianum.
- It is not a plant seed but rather dried fruit.
- It is called ajmod in Hindi, asamtavomam in Tamil and ayamodakam in Malayalam.
- It belongs to the family of cumin and fennel fruits, known as
- Distribution: South Asia, South East Asia, and Indonesia.
- In some nations, these are employed as herbal medicines.
- It is usually consumed as part of panch phoron, a blend of five tempering spices traditionally used in Eastern Indian cuisine.
What are the 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.
What are the uses of radhuni masala?
- In Bengal, radhuni is widely used and is employed to temper dal.
- The lentil dish masoor dal with radhuni phoron, Shukto in Bengal is prepared using radhuni masala.
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