No, ajwain and celery are not the same. They are two distinct plants with different flavors, uses, and nutritional profiles.
Ajwain
- Ajwain (Trachyspermum ammi), also known as carom seeds, is a small, annual herb in the parsley family.
- It has a pungent, slightly bitter flavor and aroma reminiscent of thyme and oregano.
- Ajwain seeds are commonly used in Indian cuisine as a spice, often added to curries, pickles, and dips.
- They are also used in traditional medicine for their digestive and anti-inflammatory properties.
Celery
- Celery (Apium graveolens) is a biennial herb that grows as a leafy stalk with a distinctive flavor.
- It has a fresh, slightly bitter taste and is often used as a vegetable in salads, soups, and stews.
- Celery is a good source of vitamin K, folate, and potassium.
While ajwain and celery are both herbs, they have distinct characteristics and uses. Ajwain is a spice with a pungent flavor, while celery is a vegetable with a fresh, slightly bitter taste.
