A mellow but essential spice from Bengali kitchens, Radhuni adds a distinctive earthy, herbal depth to traditional dishes. Used in classics like shukto, posto and chorchori, it brings balance and aroma rather than heat. Best tempered in mustard oil or freshly ground, a small pinch goes a long way.

Ingredients

100 % Radhuni Seeds (Trachyspermum roxburghianum)

How to Use

Use just a pinch at the start or end of cooking to lift dals, shukto, and everyday veggie dishes.