Ajowan, also known as “ajwain”,”carom”, or “bishop’s weed” is a seed that is mostly used as a spice for Indian cuisine, particularly for plant-based dishes commonly found in the West regions of India. The seed is rarely consumed whole since it can be quite bitter raw, while the flavor mellows out nicely when the seed is ground and then pan-fried in butter, ghee, or oil. The smell of ajowan is very similar to thyme, since it naturally contains thymol essential oil, but the herbal flavor of ajowan is more intense, with notes of anise and oregano. This spice pairs really well with fish, beans, potatoes and root vegetables.
Whisk into curry blends for traditional Indian and other South-Asian and West African dishes. It’s also a traditional seasoning for fried street food such as pakoras. Naturally vegan and gluten-free.
1 ounce net weight.