Trachyspermum ammi is an Apiaceae annual with small oval-shaped fruits that are bitter and aromatic. The seeds are used as a spice in savory dishes, baked goods, and even sweet desserts. Ajwain seeds are used in Ayurvedic medicine for their healing properties. Ajwain seed is commonly used in cooking and condiments.
From the eastern Mediterranean, it now grows along riverbanks in Central Asia, India, and Egypt. The dried fruits (seeds) are used whole in Middle Eastern, African, and Indian cuisine. They have a savory, bitter flavor. The seeds balance sweet soups and stews and are said to reduce bean gas. In curries, ajwain pairs well with turmeric, paprika, cumin, fennel, and coriander. Ajwain seeds are used in Ayurvedic medicine to aid digestion and treat minor stomach issues.
|Botanical Name:||Trachyspermum ammi.|
|Cuisine:||India, Thailand, Greek, Egypt.|
|Shelf Life:||2 Years.|
|Basic Prep:||Ready to use as is, no preparation is necessary.|
|Ways To Use:||Ajwain is used to flavor samosa shells, parathas (flaky flatbreads), and rotis. It's used to season potato curries and to temper dals and pakoras.|
|Taste & Aroma:||Have a pungent, bitter taste.|
|Country of Origin:||India.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|