Ajwain -Ajmod Beej - Celery Seeds -अजवायन- Tukhme Karafs - Apium Graveolens

DESCRIPTION

Ajwain -Ajmod Beej - Celery Seeds -अजवायन- Tukhme Karafs - Apium Graveolens

Derived from the Latin word sedano, celery has been used by the Greeks historically as a medicine and as a sign of victory. The Romans were the first to value it as a seasoning, and later it became a delicacy for Italians and French. It was only in the nineteenth century that North Americans began to use celery seed, mainly in pickling solutions. Today Europeans commonly use the leaves for soups and sauces and as a garnish, and the stalks and roots as vegetables or salads. Bengalis use the ground seeds of a related species while the Chinese and Southeast Asians use a local celery leaf to flavor many of their dishes.

A Spice that is directly related to aroma to us Indians is Ajwain. All of us have our favorite dal with the tadka being a highlight or finishing touch in the recipe.  jwain adds a wonderful aroma to your meals and can also help you to avoid the common cold. All one needs to do is prepare a paste of ajwain and jaggery by heating it. Take two teaspoons twice a day to have you feeling better.

Other Names:

Celery, Ajowan, Marsh Parsley, Smallage,Bari Ajmod,Randhani, Banjoyan,nBanyamani, Chanu, Ajamoda, Ajumoda vayu, Valjawain, Ajmod, Bhutghata, Ajmoda, Karafs, Karfas, oma, Oma, Ajavana, Omakki, Karafsehindi, Bazr al-karafs al-jabalee, Apium graveolens, Tukhme Karafs, Karsab, Marsh Parsley