Ajowan Seed (Whole)

Also known as ajwain, this thyme-scented seed brings a sharp, bitter yet pleasant edge.

$12.00

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  • Lightly toast in a dry pan to amplify the aroma, then add to hot oil, knead into Indian bread doughs, or sprinkle over flatbread before baking.
  • Also delicious in vegetable dishes and lentil soups.

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

Ajowan seed (100%)

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Gewürzhaus - Ajowan Seed (Whole) ME Jar Open

Ajowan Seed (Whole)

$12.00

$12.00

FAQs

A single origin spice comes from one specific growing region, rather than being combined with other spices into a blend. Because it's not mixed with anything else, you get the true, unaltered flavour of that spice.

A blend (like a Ras El Hanout or Souvlaki Rub) combines multiple spices to create a new, layered flavour. A single origin spice is just one ingredient on its own, which can be used in cooking, to create your own blends, or to season a dish with a distinct flavour.

We source each spice from its authentic land of origin, or from wherever in the world the quality is best. That's why you'll find, for example, Tasmanian Pepperberry, French Lavender and Cinnamon from Sri Lanka in our range, each is chosen because that region grows or produces it best.

Many of our ground single origin spices are milled locally in small batches to lock in freshness, rather than being milled overseas months before reaching Australian shelves. Whole spices are packed as they arrive from origin, so you can grind or use them as needed.

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Milled in Melbourne