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(pronounced Ahj-uh-wahn) A plant of Southern India (but also grown in Egypt, Iran, Pakistan and Afghanistan) related to lovage and parsley, that's grown for its seeds. These resemble celery seeds, but are light brown to dark red in colour.

These are used to flavour bread, chutney and curries dishes - and taste of a cross between anise and marjoram. The plant sometimes goes under the name of 'bishop's weed'.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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