Radhuni

Psammogeton involucratum

spice

Small seeds tasting of celery and parsley, crackled in oil for Bengali dals and curries.

Origin

India (Bengal) and Bangladesh

Season (United States)

all year round

Preparation

Half a teaspoon of seeds sizzles for a few seconds in hot oil, before the vegetables; they are eaten with the dish.

Did you know?

It goes into some versions of panch phoron, the Bengali five-seed blend.