Common Name: Radhuni

Alternate names are Ajmod and Wild Celery Seed.

Scientific Name: Psammogeton involucratus (formerly Trachyspermum roxburghianum)

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Radhuni is well known throughout Bengal and deeply rooted in Indian traditions. It has been used in Ayurvedic medicine to help alleviate digestive issues and is often compared to similar spices such as ajwain and celery seed.

Interesting Facts: Often mistaken as seeds, radhuni are actually small dried fruits.

Uses: It is one of the ingredients in the Bengali 5-spice blend, Panch Phoron.

It is often used to temper dal, curry, and stew.

Selection & Storage: When fresh, radhuni is intensely aromatic and almost always used whole. To tell if it is still potent, crush a seed between your fingers; it should emit a strong herbal scent.

It should be stored in an airtight container away from excess light, heat, and humidity.

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