Understanding Celery in Hindi and Culinary Uses

Have you ever wondered what are celery sticks called in Hindi? This guide will explore the intricacies of celery, its usage in Indian cuisine, and provide some fascinating culinary insights.

Introduction to Celery and Ajmoda

While celery is widely recognized and used in many parts of the world, the term “celery in Hindi” typically refers to a different spice known as Ajmoda, which is sometimes mistaken for celery. Ajmoda, a native Indian spice, is distinct from celery and carries a unique flavor profile.

Ajmoda: The True Indian Celeriac

Ajmoda, also known as Ajwan, is a spice with a distinct aroma similar to oregano. While it shares the same name, Ajmoda is not celery. Instead, it is the Indian celeriac seed, which is used in traditional Indian dishes due to its distinctive flavor, similar to parsley and celery but stronger and deeper. This spice is often included in the Indian five spice blend called Phoron.

The Importance of Bhujia Ajmod in Indian Cuisine

Ajmoda, or Ajwain, is not only used for its distinct flavor but also for its medicinal benefits. It is one of the oldest spices, often known as wild celery seeds due to its unique flavor. Ajmoda is renowned in South Asian cooking, particularly for its ability to enhance the flavor of dishes. While the stalks of this plant are not commonly used in Indian cooking, the seeds (Ajwain) are quite popular.

Celery Sticks in Culinary Applications

Celery sticks, on the other hand, are used in various culinary practices, especially in the preparation of vegetable soups and sauces. These are widely utilized in star hotels and continental cooking to add a distinct flavor to soups. In contrast to Ajmoda, celery stalks are used fresh in salads but not in juice form as they have a unique taste. In the juice, leaves are not typically used, but they serve a complementary role when making vegetables.

Health Benefits and Global Adaptation

Celery is known for its health benefits. It is low in sugar and very nutritious, contributing to overall health and is part of various health diets. Fresh celery is common in global cuisines, especially in Northeast Asian countries like Malaysia, Singapore, Indonesia, Vietnam, and the Philippines, where it is consumed both as a vegetable and in celery juice. The distinctive taste makes it a popular choice in health drinks and fresh salads.

Globalization and Adoption in Indian Cuisine

Interestingly, celery as a whole vegetable does not have a specific name in Hindi because it is not a native crop. Indian cuisine predominantly uses ajwain, which is widely available and valued for its medicinal and culinary properties. The infiltration of celery into Indian cooking is relatively recent, driven by globalization. Unlike ajwain, celery is less commonly found in traditional Indian dishes.

Ajwain: A Versatile Spice

Ajwain, also known as carom seeds, has multiple uses in Indian cuisine. Not only is it used to treat digestive issues like flatulence and joint pains, but it is also valued for its ability to enhance the flavor of dishes. Roasting ajwain to perfection can even mimic the taste of oregano, making it a versatile addition to various culinary preparations.

Conclusion

In summary, while the plant known as celery is a familiar sight in global cuisines, it does not have a specific name in Hindi. The term “celery in Hindi” usually refers to ajwain, a unique spice with distinct uses and health benefits. Understanding the differences between celery and ajwain, and their roles in Indian cuisine, can add a new layer of depth to your culinary appreciation.