Radhuni
What is it?
Radhuni, or wild celery seeds, bear close resemblance to ajwain (carom seeds). Radhuni seeds are slightly rounder and darker in colour, and have a strong yet citrusy, zesty flavour. It is said that radhuni is also one of the five spices in panch phoran, a popular spice mixture used in Bengali cuisines. Scientifically, radhuni has been categorised as either Trachyspermum roxburghianum (current name) or Carum roxburghianum Benth. (old name). Interestingly, both the scientific names are being used synonymously for radhuni in various recent published writings.
What other names does it have?
Botanical Name: Trachyspermum roxburghianum or Carum roxburghianum Benth.
Regional Names: Ajmod (Hindi), Wild celery seeds (Common name), Radhuni (Bengali), Joni (Assamese)
When is it in season?
Where is it found?
Radhuni is available year-round in markets as panch phoran in the eastern states like West Bengal. It can be procured from areas like Nadia and Purba Bardhaman districts in West Bengal, as mentioned in this article. The spice is harvested around May to June and is later dried before further processing or packaging.
What is its history/cultural significance?
Radhuni is native to Asia and is cultivated across India, Bangladesh, Pakistan, China, and Indonesia. In Bengali, wild celery seeds are known as radhuni and are used primarily in Bengali cuisine. However, their use has declined, partly due to limited awareness and difficulties in sourcing and preparation. This has led to renewed interest in preserving and promoting the ingredient.
Radhuni has also been used in traditional medicine, where it features in home remedies and herbal treatments for a range of ailments.
How can you use it?
Radhuni may be used whole or as part of panch phoran for tempering dals and other dishes, typically in hot mustard oil or another cooking oil. It can also be ground into a powder for use in pickles, or made into a paste with aromatics and spices such as ginger, garlic, chillies, and mustard seeds.
What states can I find it in?
What parts of the plant are edible?
Seeds
Is it nutritious?
How do you store it?
Radhuni seeds, like most spices, can be stored in an airtight container to maintain their flavour and aroma. One needs to make sure that the container is kept in a cool, moisture-free place to avoid spoilage.
Recipes:
On the table: Water Lilies by Nina Sengupta, The Hindu
This article highlights the ways in which stalks of the water lilies can be enjoyed as a delicacy. One of these involves adding tempered radhuni, along with ginger, mustard paste, green chillies, salt and a pinch of sugar, to the boiled stalks.
Radhuni – Jeere Bata R Shobji Diye Rui / Catla Maach er Jhol by Sumitra, Su’s Kitchen
This recipe for fish curry comprises winter vegetables like radish, carrot, brinjal and beans. It uses radhuni and other spices as a paste for the base of the curry.
Masoor Dal tempered with Radhuni by Jibita Khanna, Cookpad
A step-by-step guide to make the dal and temper it with radhuni seeds, red chillies, and ghee.
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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