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THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Ajmud
(Carum roxburgianum)
Family: Umbelliferae
Native to India, this spice seed is used in curries, pickles and chutneys.
The leaves can also be used as a substitute for parsley. Medicinally
ajmud is used as a carminative. Sometimes indicated to be the Hindi
name for and same as Ajowan, but usually listed as a separate plant
species.
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