They say that in the Northeast, its leaves are eaten raw or steamed with rice and used to make a kind of tea. Just add a spoonful of this Indian spice blend in hot mustard oil or ghee and let them fry until the seeds start crackling. Food experts and connoisseurs say that a minor change in the spices can significantly alter the flavour and fragrance of the dish. In some regions of this area, it is frequently used in the panch phoron, a spice blend of Bengali origin. Drinking ajwain water in the morning has many health benefits, such as bettering digestion, reducing bloating and weight loss.

Radhuni Spice (Celery Seed) 100 grams - Bong Haat Bengali Radhuni Spice (Celery Seed) 100 grams - Bong Haat

Anumitra Ghosh Dastidar, a chef from West Bengal known for her efforts towards promoting traditional foods, says that the Bengali cuisine is incomplete without radhuni. With a Bhuna, the spices are traditionally cooked in hot oils to preserve and release authentic and rich flavours, by eliminating the raw tastes. Made using 5 whole spices, Panch Phoron (Panch Phoran, Indian Five Spice Blend) is a traditional spice mix that is quintessential in Bengali, Oriya, and Bangladeshi cuisine. Published: May 29, 2022 | Last Updated On: Oct 26, 2023 by Neha Mathur | This post may contain affiliate links. Radhuni, known as ajmod in Hindi is native to South Asia and Indonesia, and is often confused with Ajwain or Carom seeds.

Cinnamon, Black Mustard Seed, Golden Turmeric, Cardamom, Chillies, Ginger Root are common spices used to cook Indian cuisine. It is commonly used as an herb for diarrhea, gastritis, loss of appetite, vomiting, abdominal distention, stomachache related to indigestion and also for worm diseases. It is widely used in Chettinad cuisine and to some extent, in Hyderabadi and Mughlai cooking as well,” he said. Grinding, roasting, adding the whole spice or by combining the spice with other spices, will all alter the flavour and give unique tastes. But it is not true because those are actually dried fruits of a flowering plant from the family of apiaceae.

Dried fungus, red bark and more: Indian spices to elevate

A little known but an amazingly aromatic Indian spice blend, panch phoron also known as Indian 5 spice is a mix of five spices. This is a Bengali spice mix that combines fennel seeds, cumin seeds, fenugreek seeds, mustard seeds and nigella seeds. These berries have an intense and tarty flavour, which can be used in making tofu delicacies and cake frostings. Also known as Chironji, Cuddapah almond or almondette, is a type of nut particularly used in making desserts.Aids in Digestion – Cumin and fennel seeds both help in the secretion of pancreatic enzymes that are known to keep a good digestive system.

List of Bangladeshi spices - Wikipedia List of Bangladeshi spices - Wikipedia

This 5 seed mix is widely used in the cuisine of Bangladesh, Eastern India (West Bengal, Assam, Orissa), and Southern Nepal as well. Since it can be hard to find Radhuni elsewhere other than in Bengal, Nigella seeds is the preferred next. Just like chef Ail’s encounter with the new spice, there are a number of other unique spices across India that pack ample flavour in curries, hearty kebabs, meaty biryanis, and tangy chaats, but are not popularly known. The spices or ingredients in 5 spice blend are more or less standard in all the panch phoron recipes.Because of their similarity in both appearance and flavor, it is often confused or substituted with celery seed. It is so easy to use that even those who find cooking with spices complicated and unsure can never go wrong with this blend at hand.