Radhuni UPSC IAS
  • 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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