Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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ajmud Trachyspermum roxburghianum, a plant of the umbelliferous family (to which celery, for example, and a number of important flavouring herbs belong). The seeds are used in India and SE Asia for flavouring pickles, chutneys, and preserves, as well as ‘curry’ dishes. The leaves, which smell of carrots, are also used to some extent as a substitute for parsley. The seeds are an important minor spice in many parts of India. The name ajmud is also used of celery seed.

It is cultivated in SE Asia, often in kitchen gardens, and also in India.