▁( ), ▁both ▁derived ▁from ▁S ansk rit ▁aj am oda ▁() ▁or ▁aj am od ika ▁( ), ▁from ▁which ▁the ▁name ▁for ▁aj w ain ▁is ▁also ▁derived . ▁It ▁is ▁also ▁known ▁as ▁k ant - bal u ▁in ▁Bur m ese , ▁and ▁ph ak ▁chi ▁l om ▁in ▁Th ai ▁( ), ▁although ▁this ▁name ▁may ▁also ▁refer ▁to ▁a ▁variety ▁of ▁cel ery . It ▁is ▁also ▁known ▁as ▁ <0xE0> <0xB6> <0x85> <0xE0> <0xB7> <0x83> ම <0xE0> <0xB7> <0x9D> <0xE0> <0xB6> <0xAF> <0xE0> <0xB6> <0x9C> ම ් ▁( As am od ag am ) ▁in ▁Sri ▁L anka . ▁ ▁Us es ▁It ▁is ▁a ▁very ▁strong ▁sp ice , ▁with ▁a ▁characteristic ▁sm ell ▁similar ▁to ▁par s ley ▁and ▁a ▁taste ▁similar ▁to ▁cel ery . ▁A ▁couple ▁of ▁pin ches ▁can ▁easily ▁over power ▁a ▁cur ry . ▁In ▁Beng ali ▁cu is ine ▁the ▁se eds ▁are ▁used ▁whole , ▁quickly ▁f ried ▁in ▁very ▁hot ▁oil ▁until ▁they ▁crack le . ▁They ▁are ▁sometimes ▁part ▁of ▁a ▁local ▁pan ch ▁ph or on ▁( B eng ali ▁five ▁sp ice ) ▁mixture ▁replacing ▁black ▁must ard ▁se eds ; ▁the ▁other ▁ing red ients ▁are ▁c umin ▁seed , ▁fen ug reek ▁seed , ▁f enn el ▁seed , ▁and ▁kal on ji . ▁In ▁other ▁places , ▁a ▁common ▁use ▁is ▁in ▁pick ling ▁or ▁sp ice ▁mi xt ures . ▁It ▁is ▁commonly ▁used ▁as ▁an ▁her b ▁for