Ajmud

Growth habit

Herbaceous

Perennation

Annual

Native distribution

Origin Unknown Found in SE Asia

Biocultural value

Seeds are added to curries, pickles and chutneys in India.

Location

Robison Herb Garden

Source of plant

Richters

Description

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. In Bengali cuisine the seeds are used whole, quickly fried in very hot oil until they crackle. They are part of a local (Bengali five spice mixture, where they replace the more commonly used mustard seed; the other ingredients are cumin seed, fenugreek seed, fennel seed, and kalonji ( Nigella sativa; see also Bunium persicum). In other places, a common use is in pickles or spice mixtures.

USDA Hardiness Zone

10

Special characteristics

food, medicinal/pharmaceutical