Radhuni

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Seeds of Trachyspermum roxburghianum (also known as Carum roxburghianum ), often used in Indian cuisine. Related to the spice ajwain. Grown extensively in the South Asia, South East 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. In other places, a common use is in pickles or spice mixtures.

It is extensively cultivated in India, Indonesia and South East asia.

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