Celery Seeds - Radhuni from West Bengal
Celery Seeds - Radhuni from West Bengal
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- made with love for you
- following nature-friendly methods
We used our Radhuni to make shukto and have paired it with our earthy Mohansal, a slender, siddha (parboiled) rice variety. Known in Bengal as radhuni, it plays an often understated role in complex flavour combinations.
about the spice
Celery seeds are not from the same plant as the regular cultivated, cooking celery stalks; rather they come from wild celery having more in common with parsley. Traditionally used as celery salt in Bloody Mary cocktail or as tempering in Bengali vegetarian cuisine, celery seeds can add quite a punch with their strong herbaceous, earthy flavor.
| flavour | woody, herbaceous |
| aroma | citrusy, bitter |
| appearance | the seeds are ridged and brown in colour, up to 5mm in length |
|
storage |
store them in a cool, dark and moist-free place |
what you can cook with it
As noted before, celery seeds go well with a range of recipes. You can spice up your beverages or fish soups or add it your egg salad. However, use it prudently and as seasoning, since celery seeds can be overpowering. We like to mix and match to have a spice blend that plays with the earthy, herby and woody flavor of celery seeds
This is how we have used Radhuni in a shukto.
| botanical name | Apium graveolens |
| origin | Nadia |
| processing |
washed and dried |
| medicinal value |
believed to aid in digestion, helps in flu, diuretic |
our philosophy
We believe that the way we cultivate, process, buy, and cook our food can change the world for better. Every time you decide to buy food that has been produced in a sustainable way, you make the world a better place. Learn more about our manifesto.
we are passionate about
We believe that the way we cultivate, process, buy, and cook our food can change the world for better. Every time you decide to buy food that has been produced in a sustainable way, you make the world a better place.
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