Product: Ajwain Seeds
Latin Name: Trachyspermum amoni syn. Trachyspermum ammi, Carum copticum.
Plant Family: Apiaceae
Other Names: Ajowan, Ajwan, Bishop’s Weed, Ajowan Caraway, Carom Seed, Thymol Seed, Omum, Indischer Kümmel, Jowan, Semente de Orégano, Yavani, Yawani & Chilau.
Description: Ajwain is an aromatic annual herb native to India, which can also be found cultivated in Afghanistan, Egypt, Iran, and Pakistan. It grows to a height of 60-90cm and has branching ‘striped’ stems. The leaves are feather like and consist of 2-3 pinnately divided segmented leaflets which are light green in colour. The small white 5-petaled flowers are white in colour and form umbels containing 9-13 umbellets. The fruits which are known as the seeds are ovoid in shape and 2-3mm in length.
Ajwain seeds are used in Indian cuisine and are often added to bhajia, pakora, samosa and cathia recipes. They are a key ingredient in chaat masala and berbere spice blends, dry fry the seeds to release more of their flavour and aroma, they work well with fish, lentils potatoes and onions. Add them to naan, flatbread and paratha recipes, the seeds can also be added to pickles and chutneys in the same way as mustard seed. The seed has antiseptic properties and can be used to make a tea sweetened with honey to aid indigestion.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.