Spices & seasonings · Whole spices

Radhuni

Tiny brown seeds with a strong celery-parsley flavour, used in Bengali tempering (phoron) for dal and vegetables.

Also called: randhuni, wild celery seed, radhuni seeds, chanu

Around the world: রাঁধুনি (bn)

A kind of spices

Read the full spice guide: flavour, history and how to use it

What it is

Radhuni is the seed of Trachyspermum roxburghianum, a plant of the carrot family grown in Bengal and Bangladesh. The seeds are tiny, ridged and grey-brown, like small ajwain or celery seed. They smell strongly of celery and parsley. Radhuni is mostly sold in Bengali and Bangladeshi shops.

Trachyspermum roxburghianum

How it’s used

Tempering for dal, shukto and vegetable dishes
Some panch phoron mixes in place of mustard
Bangladeshi fish and meat curries

Characteristics

Taste: Celery-like, slightly bitter and warm.
Aroma: Strong celery and parsley.
When cooked: Sizzles and turns fragrant within seconds in hot oil; a pinch is enough.
Sold as: whole
Cooking uses: Used for tempering (tadka), Mainly a seasoning
Common in: Bengali, Bangladeshi