Description
Ajwain seeds, also known as carom seeds or bishop’s weed, are small, oval-shaped seeds derived from the Ajwain plant, scientifically known as Trachy spermum ammi. They are native to the Indian subcontinent and are widely used in Indian, Pakistani, and Middle Eastern cuisines. Ajwain seeds have a distinct and strong flavor profile with a pungent, slightly bitter, and peppery taste. The aroma of ajwain seeds is reminiscent of thyme, and they are often used as a substitute for thyme in certain recipes. The seeds have a rich and earthy fragrance that enhances the overall flavor of dishes. In culinary applications, ajwain seeds are commonly used as a spice and a flavoring agent. They are typically added to dishes during the cooking process to infuse their unique taste and aroma. Ajwain seeds are used in various traditional recipes, including curries, lentil soups, pickles, bread, and pastries. They are particularly popular in Indian bread such as parathas and puris, where they provide a distinctive and aromatic touch.
