Other names
radhuni seeds, ajmod, radhuni ke beej, white celery seeds

What is radhuni, radhuni seeds, ajmod, radhuni ke beej, white celery seeds?

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. It is very close to ajwain, looks slightly round and the seeds are bigger in size than ajwain. It has a mixed flavour of ajwain with an aftertaste of fennel seeds.

How to select radhuni, radhuni seeds, ajmod, radhuni ke beej, white celery seeds

Radhuni is mostly sold as whole seeds. Choose seeds that look crisp and fresh, and have a strong aroma. Check the date of packing and choose a recent lot, as very old stock would have lost much of its aroma. Avoid buying from open bins to avoid contamination. When buying packaged also, inspect it as well as possible to avoid contamination by stones, debris, etc. I

Culinary Uses of radhuni, radhuni seeds, ajmod, radhuni ke beej, white celery seeds in Indian Cooking

Radhuni is most commonly used to Panch phoron - a Bengali spice powder.

How to store radhuni, radhuni seeds, ajmod, radhuni ke beej, white celery seeds

Store it in a tightly sealed glass container in a cool, dark and dry place.

Health benefits of radhuni, radhuni seeds, ajmod, radhuni ke beej, white celery seeds

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