Difference between Ajwain, Radhuni and Celery Seeds | अजवाइन, रधुनि और सेलरी सीड्स | Everyday Life

Difference between Ajwain, Radhuni and Celery Seeds | अजवाइन, रधुनि और सेलरी सीड्स | Everyday Life

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(Music) Hello Everyone! Welcome to our YouTube Channel ” Everyday Life” We will be sharing interesting information with you Our today is information on Ajawain Radhuni and Celery Seeds What are differences and similarity between Ajwain, Radhuni and Celery Seeds We are making this video on the request of one viewer with screen name SufferandWitness and I hope, this information will be useful for you in your Everyday Life So Let’s Start -First is Ajawain Ajwain doesn’t need any introduction. It is an integral part of our Everyday cuisine It is part of food tempering or for baking cookies or making of various Indian snacks such as samosa and Paranthas in breakfast Ajwain is part of our everyday cooking Ajwain is known as carom seeds in English Its botanical name is Trachyspermum ammi Ajwain is cultivated in Indian state of Madhya Pradesh, Uttar Pradesh, Gujrat, Rajasthan and Bihar …mostly in entire North India. with maximum production of 55%- only in Rajasthan See this, these tiny seeds, Although it seems like seed but they are fruits of the plant It is very popular it has many medicinal properties Ajwain has been used to get relief from stomach problem such as gastric problem, bloating or indigestion You all are aware, it has very strong aroma It has strong flavour too, which gives slight bitter taste on your palate at the end Our second spice is Radhuni We can consider Radhuni as Lesser known spice of India too Because it is mostly used in Bengal and its surrounding area of India It is cultivated in the same areas too It is also found in Outside India – Indonesia and Vietnam It is integral part of Bengali Cuisine Radhuni is also part of Bengali spice Blend -Panch Phoran Radhuni and Ajwain are close relative appearance of Radhuni is similar to Ajwain It is bit roundish than Ajwain Flavour of Radhuni- seems like you are having ajwain with fennel seeds at end of palate Fennel seeds are close relative of Radhuni so taste of Radhuni is influenced by Fennel seeds – sweetness at the end Radhuni is known as wild celery seeds in English Its botanical name isTrachyspermum roxburghianum Since Radhuni is close relative of Ajwain- its medicinal properties are similar to Ajwain It is used to improve digestion Now, we will talk about Celery Seeds Botanical name of celery seeds is Apium graveolens it is native of Europe It is cultivated in hilly areas of India a few parts of Himalaya -Uttrakhand Himachal Pradesh Southern part of India It is hardly consumed as spice in India Mostly consumed in making of essential oil and you may also find this in high end gourmet products such as salt infused (salt with celery seeds) But, it is hard to get in this form of spice, like this, in India. Not yet seen I have procured it from abroad it is very much cultivated in India. But it is hard to get in this kind of spice form These seeds-Celery seeds- are very tiny May feel like ajwain has been broken into 2 pieces and As I told you, Radhuni has sweet flavour at the end. Similarly,Celery seeds has flowery note at the end. Seems like you are eating petals of flowers Parsley is also from same family taste also matches with parsley Sweetness like petals of flowers- You may feel like that flavour is mild as compare to Radhuni and Ajwain Celery seeds have many medicinal properties It is beneficial for pain related problems used to get relief from Arthritis and Gout it is very good durative it has very good calming effect on body these 3 are in front of you first Ajwain- it has light colour Seems like cumin seeds- thin and smaller version of cumin seeds Second -Radhuni- Slightly roundish bit dark hue we get this kind of dark seeds here in our neighbourhood stores also known as Ajmud in hindi Ajumd is derived from Ajmoda Celery seeds- very tiny seeds Seems like coarse ground spice with naked eyes Known as Ajmoda in hindi Before, we conclude this video – would like to share one information all Western herbs or spices that are used in Europe, are milder than Our Indian Spices the flavour and aroma are far milder than their indian counterpart And I hope, our information will be useful in your everyday life. Thanks for watching and keep exploring your everyday life

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