radhuni

Description

Radhuni is a spice commonly used in Bangladeshi and Indian cuisine. It is derived from the dried fruits of the Trachyspermum roxburghianum plant, which is native to the eastern Himalayas and belongs to the Apiaceae family. Radhuni has a strong, pungent, and slightly bitter taste, with hints of anise and fennel.

Radhuni is often used in spice blends such as panch phoron, which is a mixture of five spices commonly used in Bengali cuisine. It is also used in various meat, fish, and vegetable dishes to add flavor and aroma. Radhuni is sometimes used as a substitute for celery seed, but it has a more intense flavor and aroma.

Radhuni is also believed to have medicinal properties and is used in traditional medicine to treat various ailments such as digestive disorders, respiratory problems, and fever.