Trachyspermum roxburghianum (also known as Carum roxburghianum) is a flowering plant in the family Apiaceae. It is grown extensively in South Asia, Southeast Asia, and Indonesia. Its aromatic dried fruits, like those of its close relative ajwain, are often used in Bengali cuisine but are rarely used in the rest of India. It is also used as a spice in Bangladesh. The fresh leaves are used as an herb in Thailand and it is used medicinally in Myanmar and Sri Lanka.
The small dried fruits, commonly referred to as seeds, are similar in appearance to those of ajwain, celery, and caraway. Because of their similarity in both appearance and flavor, it is often confused or substituted with celery seed.[citation needed]
Etymologyedit
Known as radhuni' in Bengali (Bengali: রাধুনি), is often confused with celery and is known as wild celery in English. It is known as ajmod in Hindi (Hindi: अजमोद) and Urdu (Urdu: اجمود), both derived from Sanskrit ajamoda (Sanskrit: अजमोद) or ajamodika (Sanskrit: अजमोदिका), from which the name for ajwain is also derived. It is also known as kant-balu in Burmese, and phak chi lom in Thai (Thai: ผักชีล้อม), although this name may also refer to a variety of celery. It is also known as asamodagam (අසමෝදගම්) in Sri Lanka.[citation needed]
Usesedit
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. It is commonly used in the Bengali dish Shukto. They are sometimes part of a local panch phoron (Bengali five spice) mixture replacing black mustard seeds; the other ingredients are cumin seed, fenugreek seed, fennel seed, and Nigella Seed. In other places, a common use is in pickling or spice mixtures. 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.[citation needed]
Referencesedit
^Geeta, R. . Archived from the original on 2008-03-03. Retrieved 2008-04-19.
January 01, 1970
trachyspermum, roxburghianum, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jsto. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Trachyspermum roxburghianum news newspapers books scholar JSTOR October 2021 Learn how and when to remove this message Trachyspermum roxburghianum also known as Carum roxburghianum is a flowering plant in the family Apiaceae It is grown extensively in South Asia Southeast Asia and Indonesia Its aromatic dried fruits like those of its close relative ajwain are often used in Bengali cuisine but are rarely used in the rest of India It is also used as a spice in Bangladesh The fresh leaves are used as an herb in Thailand and it is used medicinally in Myanmar and Sri Lanka Radhuni Radhuni seeds Scientific classification Kingdom Plantae Clade Tracheophytes Clade Angiosperms Clade Eudicots Clade Asterids Order Apiales Family Apiaceae Genus Trachyspermum Species T roxburghianum Binomial name Trachyspermum roxburghianum DC Craib Synonyms 1 Trachyspermum involucratum Wolff non Marie Carum roxburghianum Benth ex Kurz Contents 1 Characteristics 2 Etymology 3 Uses 4 ReferencesCharacteristics editThe small dried fruits commonly referred to as seeds are similar in appearance to those of ajwain celery and caraway Because of their similarity in both appearance and flavor it is often confused or substituted with celery seed citation needed Etymology editKnown as radhuni in Bengali Bengali র ধ ন is often confused with celery and is known as wild celery in English It is known as ajmod in Hindi Hindi अजम द and Urdu Urdu اجمود both derived from Sanskrit ajamoda Sanskrit अजम द or ajamodika Sanskrit अजम द क from which the name for ajwain is also derived It is also known as kant balu in Burmese and phak chi lom in Thai Thai phkchilxm although this name may also refer to a variety of celery It is also known as asamodagam අසම දගම in Sri Lanka citation needed Uses editIt 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 It is commonly used in the Bengali dish Shukto They are sometimes part of a local panch phoron Bengali five spice mixture replacing black mustard seeds the other ingredients are cumin seed fenugreek seed fennel seed and Nigella Seed In other places a common use is in pickling or spice mixtures 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 citation needed References edit Geeta R Radhuni what is it Archived from the original on 2008 03 03 Retrieved 2008 04 19 Retrieved from https en wikipedia org w index php title Trachyspermum roxburghianum amp oldid 1221532717, wikipedia, wiki, book, books, library,
