Carom seeds (Ajwain)
₹29.00 – ₹568.00
Ajwain, ajowan, or Trachyspermum ammi—also known as ajowan caraway, bishop’s weed, or carom—is an annual herb in the family Apiaceae.
Carom seeds contain important fatty acids, fibre, and other antioxidants. Ajwain is used in curries and as a tadka in pakoras and dals, as well as a flavoring in breads. Middle Eastern recipes incorporate carom to boost the flavor of meat and rice dishes and as a preservative in chutneys, pickles, and jams.
Also known as ajowan, ajwain and carom seed, this spice is popular in Indian, Omani, Egyptian, and Iranian cuisine. It has an abrasive thyme-like flavor with a slight hint of brutalized mint. This flavor is due to the presence of thymol in the seed. Thymol not only provides the flavor but also induces a bitter and somewhat spicy-hot sensation on the tongue. It finishes with a slight numbness or tingle similar to Szechuan peppercorns (imagine the tingle left by carbonation in soda water). Both the leaves and the seed‑like fruit of the plant are consumed by humans.
Cooking reduces the harshness of carom seed but it remains a rather aggressive spice. Paired with lemon (fresh or preserved) and salt it makes for a popular seafood rub. In addition, ajowan loves to be added to beans and lentils along with oregano and paprika. If you make homemade potato chips or fries, dust them with salt, black pepper, cumin, and ajowan for an addicting snack that pairs well with pale ale beers.
Carom seeds can remedy abdominal issues arising out of indigestion, especially stomach ache or a burning sensation (*).
|Dimensions||13 × 13 × 13 cm|
1 kg., 100 gm, 50 gm., 500 gm.
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