Ajwain Karfas Tukhm e Karfas Celery Seeds تخم کرفس

Description

Ajwain, also known as carom seeds or ajowan, is often confused with celery seeds (Tukhm e Karfas). Although they may seem similar in appearance and usage, they come from different plants and have distinct flavors and uses.

• Ajwain (Ajowan): These seeds come from the Trachyspermum ammi plant and are known for their strong, pungent flavor reminiscent of thyme and oregano. They are commonly used in Indian and Middle Eastern cuisine to add a distinctive taste to dishes. Ajwain is also used in traditional medicine for its digestive benefits.
• Celery Seeds (Tukhm e Karfas): These seeds are from the Apium graveolens plant and have a milder, earthy flavor that resembles celery. They are used in various culinary dishes, especially in pickles and spice blends, and are valued for their potential health benefits, including anti-inflammatory properties.

In summary, while ajwain and celery seeds might appear similar, they have different flavors and applications in cooking and medicine.