WHAT IS IT?
Commonly mistaken for celery, Radhuni is is a flowering plant from Southeast Asia. The seeds of the plant exude a fresh, strong, aroma.
In appearance, Radhuni seeds are similar to caraway, or fennel seeds. They add brightness to a dish, as parsley, or celery, would.
Very little of it is needed to make a bold impact on a dish. As they can easily overpower, less is more.
Radhuni seeds are most commonly found in Southeast Asia, primarily cultivated in India, and Bangladesh. Their reach extends into Africa, primarily cultivated in Ethiopia, and Egypt, in lesser quantities.
- Panch Phoron (Bengali Five Spice) – A whole spice seasoning
- Dal Curry
- Shukto – A Bengali vegetable dish;
- Aloo Posto – Potatoes in a poppy seed paste (Bengal).
A FEW IMPROVISATIONAL RIFFS:
- A sprinkle of lightly toasted radhuni seeds, over smoked deviled eggs is aromatic magic;
- A pinch, ground, is excellent in a seafood spice blend on grilled fish;
- Add a pinch to American potato salad for an aromatic twist;
- Blend with fenugreek seed, white pepper, and cassia bark, then grind for an amazing tagine chicken spicing.
The taste of a Radhuni seed was so commonly mistaken for celery or ajwain that it took on the same culinary purpose. The seed gained popularity in the Bengal region when it replaced black mustard seed in the local spice blend Panch Phoron.
- Trachyspermum roxburghianum
- Carum roxburghianum
- Wild celery