( Trachyspermum /Carum Roxburghianum) Also Known As A Ajmud/Wild Celery. Product Of Bengal. Very Much Unknown To Western Cuisine. Widely Used In Bengali Home Cooking. Essential Part Of Punch Pudan Seasoning And Used In Pickles. Very Strong Spice With Authentic Aroma. A Couple Of Pinches Can Easily Over Powder A Dish. In Bengali Cuisine The Seeds Are Used Whole. Quickly Fried In Very Hot Oil Until They Crackle. Then The Desired Dish(Fish, Vegetable Meat) Is Added To It.It has a taste that is closest to celery and you need just a very tiny pinch as it has a strong flavour.
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