Radhuni, known as ajmod in Hindi, is the dried fruit of Trachyspermum Roxburgianum. Grown mostly in South Asia, Southeast Asia, and Indonesia, it is often confused with ajwain. Radhuni is a spice commonly used in Bengali cuisine. It is made from the seeds of the radhuni plant, which is a member of the parsley family. The seeds are dried and then ground into a powder. Radhuni has a strong, pungent flavor and is used as a seasoning for various dishes, including fish, chicken, and vegetables. It is also one of the ingredients in panch phoron, a Bengali spice blend. Radhuni is believed to have medicinal properties and is used in Ayurvedic medicine to treat digestive disorders. It is also said to boost immunity and help in weight loss.