Also known as Bishop’s weed or Carom, Ajwan is one of the most celebrated spices commonly employed in Indian and Middle-Eastern cuisines. The strong pungent and aromatic flavor of Ajwan seeds are credited to its therapeutic essential oils.
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Aromatic seeds are primarily used in Indian cuisine and is an important commercial spice, the pungent aromatic Carom seeds are used in flavouring many Indian dishes, curries, and pickles, the aroma is enhanced by roasting or frying and have a harsh thyme-like flavour with a bit of a kick, leaving a milder, pleasant aftertaste.
Carom seeds also commonly known as Lovage seeds in the United Kingdom have a particular affinity to starchy foods like savory pastries and bread, especially parathas. Snacks like Bombay mix and potato balls get an extra kick from Carom seeds. They are also good with green beans and root vegetables. Lentil dishes and recipes using besan (chick pea flour).
Common names: Ajave Seeds, Ajwain, Ajvain, Ajwan, Bishop’s Weed, Carom, Ethiopian Cumin, Lovage seeds, Omam, Omum
Botanical name - Trachyspermum copticum
Country of Origin - India