Using celery is not quite common in Bengali cuisine. But what the cuisine has taken in is the seeds of wild celery. Its Bengali name is Radhuni, which again means the cook in Bengali. Aptly named, we must say. A small pinch of this spice can bring out a mixed complex flavour. But beware of one thing while using it. Too much Radhuni might spoil the whole preparation. From adding a kick to your drink to an earthy flavour to Shukto- Radhuni can do it all.

Area of Procurement

Kolkata

Specifications

Popular Dishes

If a fancy menu is in your mind, Radhuni can be one of your best-chosen spices. An egg salad with winter vegetables like fresh cabbage, button mushroom, etc., can use olive oil and powdered Radhuni dressing. It goes well with soupy items like chicken stew, fish soup, etc. As for traditional foods, the most common use of Radhuni is in Shukto. This absolute favourite item of Bengali people fills the nostrils with the aroma of Radhuni when served hot, with the smoke still rising from it. We recommend using Radhuni with other spices in a balanced way so it does not become overpowering.