OPPOSITE,CLOCKWISEFROMTOPLEFT:rosemary,rosebuds,rosepetals,radhuni,andraselhanout上一页图片左起顺时针依次为：迷迭香，玫瑰花蕾，玫瑰花瓣，radhuni和摩洛哥香料组合

RADHUNI（芹菜籽：有点像印度藏茴香ajwan)

BOTANICALNAMES植物学名:Trachyspermumroxbrughianum,Carumroxburghianum

Amemberofthesamefamilyasceleryandparsley,radhuniisthoughttobenativetoIndiaandSoutheastAsia,whereitiswidelygrowntoday.IthasbeenimportantinAyurvedicmedicinesinceancienttimes.

芹菜籽与芹菜和欧芹属于同一家族，被认为原产于印度和东南亚，如今已在印度和东南亚广泛种植。自古以来，它在印度草药医学中就很重要。（其实就是ajimodaseeds)

Thetinygreenish-grayseedsarefeatherlight,oval,andflattish,witharidgerunningdownoneside.Thearomarecallsparsley,andthetasteissimilartothatofcelery.Radhuniisalsorelatedtoajowan,butthetasteismilder.Radhuniseedsresembleceleryseedsandareoftenconfusedwiththem—butasthetwoseedshaveasimilarflavor,theycan,infact,beusedinterchangeablyinmanyrecipes.Theflavorintensifieswhentheseedsarecrushed,whichcanbedoneeasilywithamortarandpestle,orevenbetweenyourfingertips.

微小的灰绿色种子，羽状轻，椭圆形，扁平，侧面有一条脊。香气让人想起欧芹，味道类似于芹菜。Radhuni也与香旱芹有关，但味道较温和。Radhuni种子类似于芹菜种子，常常与它们混淆。但是，由于两种种子具有相似的风味，因此实际上它们可以在许多配方中互换使用。当种子被压碎时，味道会增强，这可以用研钵和杵甚至在指尖之间轻松完成。

RadhuniseedsarepopularinBengalicuisinebutlittleusedinotherIndianregions;radhuniistheBengaliname.Theyareoftenfriedinoiluntiltheycrackleandbe