Tinkturenpresse

Trachyspermum roxburghianum (DC.) Craib - syn.Trachyspermum involucratum (Roxb. ex J. Fleming) H. Wolff; Carum roxburghianum Benth. (JSent); Pimpinella involucrata (Roxb.) Wight & Arn. - Apiaceae
bengali রাধুনি (radhuni) or রাঁধুনি (randhuni), wild celery, Radhuni

„It is a very strong spice, with a characteristic smell similar to parsley and a taste similar to celery. A couple of pinches can easily overpower a curry.“ https://en.wikipedia.org/wiki/Trachyspermum_roxburghianum

„There is a little-known spice radhuni [রাধুনি] or randhuni [রাঁধুনি] used only in Bengali cooking and practically unavailable outside of Bengal. Its botanical identity is Trachyspermum roxburghianum (Apiaceae, Hindi: ajmud), but it gets often confused with ajwain. True radhuni has an aroma comparable to celery and fenugreek. Truly authentic variants of the Bengali spice blend panch phoron contain radhuni where the common mixtures have black mustard seeds (see nigella for details).“ http://gernot-katzers-spice-pages.com/engl/spice_geo.html#asia_southeast

Essential oils obtained by steam distillation of immature and mature seeds of T.roxburghianum from India showed limonene (40.9 immature, 47.2% mature), sabinene (20.3% and 8.5%), terpinen-4-ol (8.6% and 12.2%), (Z)-ligustilide (5.1% and 8.0%), γ-terpinene (5.6% and 6.7%) as main components.
[Volatile seed oils of Trachyspermum roxburghianum Benth. ex. Kurz. from India., Choudhury, S., Rajkhowa, A., Dutta, S., Kanjilal, P.B., Sharma, R.K., Leclercq, P.A., Journal of Essential Oil Research, 12(6), 2000, 731-734]

Trachyspermum roxburghianum as Pimpinella involucrata
Wight,R., Icones Plantarum Indiae Orientalis, vol.2(1) t.335 (1846)
http://plantgenera.org/species.php?id_species=1024303