Ajwain is a deeply flavorful, tiny seed-like fruit related to cumin, from the celery family. It has an aroma similar to thyme, and a slightly bitter, herbal taste with notes of oregano, celery seed, and a hint of anise. Popular in India and throughout the Middle East and North Africa, it is often used to flavor breads and pastries. In Indian cooking you’ll find it used in samosas, parathas, and rotis, as well as in seasoned oil to top dals and pakoras.
Contains: Dried ajwain.
- Botanical Name: Trachyspermum ammi
- Alternate Names: Ajowan, bishop’s weed, carom
- Tasting Notes: Celery, cumin, anise, thyme, bitter, powerful, oregano, earthy
- Pairs Well With: Fennel Seeds, Spanish Smoked Paprika, ghee
- Try In: Baies Roses & Ajwain Red Pepper Relish, Limeade with Herbs & White Kampot
- Special Tips: Ajwain has a very strong flavor and a little truly goes a long way! Taste as you go to avoid over-powering other flavors, particularly when used raw; cooking mellows the flavor