description Radhuni Overview
Radhuni is the dried fruit of Trachyspermum roxburghianum, a spice nearly exclusive to Bengali cuisine in Bangladesh and eastern India, where it is a component of panch phoron and used in fish and vegetable dishes.
help Radhuni FAQ
What is radhuni?
Radhuni is the dried fruit of Trachyspermum roxburghianum. It is used mainly in Bengali cuisine in Bangladesh and eastern India.
What is radhuni used for in Bengali cooking?
It is used in fish and vegetable dishes and is one of the ingredients associated with panch phoron. Its flavor is aromatic and distinctive, so it is generally used as a spice rather than a bulk ingredient.
Is radhuni the same as ajwain?
No. Radhuni and ajwain are different spices from different plants, even though their aromas can seem related. Radhuni is especially tied to Bengali cooking, while ajwain is used much more widely across South Asian cuisines.
Where is radhuni most commonly found?
It is nearly exclusive to Bengali cuisine in Bangladesh and eastern India. Outside those regions, it may be harder to find than more widely traded spices such as cumin or coriander.
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