Ajowan Seeds


Ajowan (ajwain) seeds (carom seeds) are native to the Middle East & Indiaand 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

Net Weight -  50