roxburghianum (D. C.) Craib
involucratum Wolff non Marie, Carum
roxburghianum Benth ex Kurz]
Umrao Singh, A. M.
Wadhwani, B. M. Johri, "Dictionary of Economic
Plants in India"
Indian Council of
Agricultural Research, 1983 (2nd Ed)
completely unscientific survey suggests that 3 out of 5 people (the total number surveyed) think
that Radhuni tastes most like Ajwain (I was one, and the only person
who was biased by the knowledge that the two supposedly belong to the
same genus). I think that it tastes more like Methi
(the legume seed fenugreek, Trigonella foenum-graecum) than
This makes it the fruit of the salad leaf I encountered recently, pak
chi lom*, which my botanist
colleague in Thailand identified as Trachyspermum
roxburghianum. Makes sense then that radhuni would be something
that people from East, but not West, Bengal add to their panch-phoron...
*As also identified here.