Radhuni
Radhuni
Low stock: 5 left
About the Product
It is a very strong spice, with a characteristic smell similar to parsley and a taste similar to celery. A couple of pinches can easily overpower a curry. In Bengali cuisine the seeds are used whole, quickly fried in very hot oil until they crackle.
Nutritional Facts
Calories: 20,
Carbs: 3 g,
Fat: 2 g,
Protein: 1 g.
How to Use
Radhuni is rarely used outside the Bengali kitchen but is available as ajmod in north India and bears a striking resemblance with ajwain or carom seeds.
Boil the dal in a pressure cooker for 1 whistle.
Heat some oil in a kadhai and throw in the radhuni and dried red chilies. Let them crackle.
Pour the boiled daal and add turmeric and season with salt and sugar as per your tasting.
Benefits
Anti-Inflammatory.
Relieves Pain in the body.
Protects the Vital Organs.
Detoxifying Agent.
Cognitive Health.
Blood Pressure and Sugar Level.
Stress release.
Helps in dealing with Epileptic fits.
Other Product Info
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