Radhuni
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Secret Weapon of Chittagong Cuisine! Concentrated aromas of celery and parsley
Description
A highly pungent seed resembling celery seed. Unique to Bengali cooking, offering a strong, earthy, parsley/celery-like aroma. Essential for Kala Bhuna.
Classification: Seasoning
Shops selling Radhuni
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Radhuni seeds
Instructions
- (Prep) Use sparingly (a pinch) due to its intense aroma, or grind with other spices for curries.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Celery seeds, Caraway seeds
Pairing
Kala Bhuna (Black Beef)
Trivia
[Difference] Never used in Indian cooking. A deep spice symbolizing BD (esp. Chittagong). It is NOT Ajwain.
Eating tips & etiquette
Its intense odor instantly gives dishes a 'distinctly Bangladeshi' flavor profile.
Allergen
None