Botanical Name: Trachyspermum roxburghianum
Also Called: Wild Celery Seeds
Radhuni seeds are a highly aromatic and flavorful spice commonly used in Bengali and other South Asian cuisines. Small, golden-brown in color, and intensely fragrant, Radhuni seeds offer a sharp, earthy flavor that resembles a blend of celery and parsley, with a subtle bitterness. Despite their resemblance to caraway, cumin, or ajowan, Radhuni seeds’ distinct taste sets them apart, making them a unique ingredient with a rich culinary history.
Radhuni seeds are most famously associated with Bengali cuisine, where they play a critical role in flavoring various traditional dishes. One of the primary uses of these seeds is as a component of panch phoron, a Bengali five-spice mix that also includes cumin, fennel, fenugreek, and mustard seeds. When tempered in hot oil or ghee, Radhuni seeds release their potent aroma and contribute a slightly pungent, warming flavor to dishes. This tempering process is an essential part of many Bengali recipes, such as “dal” (lentils), “shukto” (a bitter vegetable stew), and fish curries, as it helps enhance the overall depth and complexity of the meal.
Beyond tempering, Radhuni seeds can also be used to flavor pickles, chutneys, and soups, adding a peppery edge to these preparations. Their versatility allows them to be integrated into a wide array of savory dishes, from vegetables to meat, without overpowering the other ingredients. However, due to their intensity, Radhuni seeds are typically used in small quantities to avoid overwhelming the dish’s natural flavors.