Ajowan (ajwain) seeds (carom seeds) are native to the Middle East & India and marry well with carbohydrates and vegetables.
The seeds are usually dry roasted, or cooked in oil or ghee before being eaten. The taste is similar to THYME (due to the presence of thymol), with hints of peppery CARAWAY. They pack a flavourful punch and should be added with discretion! They also work well in pickles and chutneys.
RECIPES: Red Lentils with Paprika & Ajowan Eggplant Chutney
