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Difference between revisions of "Trachyspermum roxburghianum - Ajamodika, Wild celery"
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Revision as of 11:24, 23 January 2017
Ajamodika or Trachyspermum roxburghianum (also known as Carum roxburghianum) is a flowering plant in the family Apiaceae. It is grown extensively in the South Asia, Southeast Asia, and Indonesia. Its aromatic dried fruits, like its close relative ajwain, are often used in Bengali cuisine but are rarely used in the rest of India. The fresh leaves are used as an herb in Thailand and it is used medicinally in Myanmar.
Description
The small dried fruits, commonly referred to as seeds, are similar in appearance to those of ajwain, celery, and caraway. Because of their similarity in both appearance and flavor, it is often confused or substituted with celery seed.
Uses
It is 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 panch phoron (Bengali five spice) mixture, the other ingredients are cumin seed, fenugreek seed, fennel seed, and kalonji. In other places, a common use is in pickles or spice mixtures.
