Ajmud

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Ajmud

Ajmud (pronunciation: /ˈɑːdʒmʌd/) is a term used in India to refer to a type of small-seeded parsley, scientifically known as Apium graveolens. The term is of Indian origin, specifically from the Hindi language, but its etymology is not well-documented.

Description

Ajmud is a biennial plant that is native to the Mediterranean region but has been naturalized in other parts of the world, including India. It is characterized by its small seeds, which are used as a spice in Indian cuisine. The plant is also known for its aromatic leaves and stalks, which are used in cooking and medicine.

Culinary Use

In Indian cuisine, Ajmud seeds are often used as a spice. They are typically dried and ground into a powder, which is then used to flavor a variety of dishes. The seeds have a strong, distinctive flavor that is similar to celery, hence it is also known as Indian celery.

Medicinal Use

In traditional Indian medicine, Ajmud is used for a variety of health benefits. The seeds are believed to have diuretic properties and are often used to treat digestive problems. They are also used in the treatment of colds and flu, and to improve overall health and vitality.

Related Terms

  • Apium graveolens: The scientific name for Ajmud.
  • Indian celery: Another name for Ajmud, referring to its similar flavor to celery.
  • Parsley: A related plant, often used in cooking for its aromatic leaves.

External links

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