(1) what is Radhuni spice actually - is it a seed or leaf or something else? (2) what plant is it obtained from? (3) Do u add Radhuni spice in cooking in ground Form or whole Form?

adhuni is from the family Apiaceae and its botanical name is Trachyspermum roxburgianum. It is a less famous spice as it is most commonly grown in east of India and has its presence in Bengali cuisine as a part of Bengali panch phoron. It is very close to ajwain, looks slightly round and the seeds are bigger in size than ajwain. It has a mixed flavour of ajwain with an aftertaste of fennel seeds.