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.

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.