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Ajowan Seed (Whole)

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From the same family as dill, caraway and cumin, ajowan seed is widely used in Indian dishes, especially in the state of Gujarat. Its thyme-like aroma and taste matches well with vegetables, particularly in soups, stews and casseroles. Sprinkle it on bread before baking for a sharp and bitter, yet pleasant, cumin-like taste.

Also known as: Ajwain, Bishop's weed, Carom

Use sparingly, and dry roast or temper in oil or ghee before adding to dishes.
Carum ajowan (Ajowan Seed)