Radhuni

Taxobox
name = Radhuni

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image_width = 270px
image_caption = Radhuni seeds
regnum = Plantae
divisio = Magnoliophyta
classis = Magnoliopsida
ordo = Apiales
familia = Apiaceae (Umbelliferae)
genus = "Trachyspermum"
species = "T. roxburghianum"
binomial = "Trachyspermum roxburghianum"
binomial_authority = (DC.) Craib
synonyms = "T. involucratum" Wolff non Marie, "Carum roxburghianum" Benth ex Kurz [cite web
last = Geeta
first = R
title = Radhuni: what is it??
url=http://life.bio.sunysb.edu/ee/geeta/Radhuni=Trachyspermum.html
accessdate = 2008-04-19 ] Seeds of "Trachyspermum roxburghianum" (also known as "Carum roxburghianum") is a flowering plant in the family Apiaceae. Its seeds, which are related to the spice ajwain, are often used in Indian cuisine. It is grown extensively in the South Asia, Southeast 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 phoron (Bengali five spice) mixture, where they replace the more commonly used mustard seed; the other ingredients are cumin seed, fenugreek seed, fennel seed, and kalonji (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.

References