Psammogeton involucratus, or radhuni' in Bengali (Bengali: রাধুনি), is a flowering plant in the family Apiaceae. [2] It is grown extensively in South Asia, Southeast Asia, and Indonesia. Its aromatic dried fruits are often used in Bengali cuisine including that of Bangladesh, but are rarely used in the rest of India.

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2023年4月30日 · Radhuni is from the family Apiaceae and its botanical name is Trachyspermum roxburgianum. It is a less famous spice as it is most commonly grown in east of India and has its presence in Bengali cuisine as a part of Bengali panch phoron.

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2022年11月23日 · What is Radhuni spice? Mostly used in Bengali cuisine, Radhuni is a strong spice with smell similar to parsley and tastes like traditional celery. It is also part of the 'panch phoron' mixture which includes cumin seed, fenugreek seed, fennel seed, and kalonji.

Radhuni, known as ajmod in Hindi is native to South Asia and Indonesia, and is often confused with Ajwain or Carom seeds. Mostly used in Bengali cuisine, Radhuni is a strong spice with smell similar to parsley and tastes like traditional celery.

2024年6月19日 · Sometimes referred to as wild celery seed, Radhuni boasts a distinct aroma and flavour that has enchanted Indian kitchens for centuries. This article delves into the historical significance of...

Radhuni seeds helps improve digestion, relief from bloating and gas, helps respiratory issues, aid in our bodies' detoxification.

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