An Indian spice similar to celery or parsley in taste but is stronger in both taste and smell. It's a good substitute for celery seed, parsley, and coriander leaves. It is a fruit that grows in Southeast Asia and is used for marinating mutton. It's commonly mixed with oil, heated, and added to curries. Other uses are for tenderizing meat. It is commonly mistaken for Ajwain (Bishop's Weed) but is different in that Ajmud is less pungent and is used for marinating where ajwain is added directly to curries to enhance flavor. Ajmud is referenced in ancient Indian medicine books as Ayurveda. It's used to treat respiratory disease, liver problems, colds, to boost appetites, and even to cleanse blood as it helps with heamoglobin counts. Ajmud seeds should be stored in a dry environment.
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