Ajmud

(Indian celery) One of the many distinctive spices of Indian cooking, the seeds are used in curries, pickles and chutneys. Native to India and cultivated extensively in southeast Asia as well, the seeds are similar to caraway. Leaves of the plant are used as a substitute for celery or parsley. Thought to have a carminative and anti-spasmodic effect, ajmud is traditionally used against intestinal upset, asthma and bronchitis.