Ajowan whole

Also: Ethiopian cumin, royal cumin, lovage seed, lovage seed.

Description:
Ajwain has a strong, thyme-like aroma. It is used as a spice in Arabic and Indian cuisine. Because of its disinfectant properties, the fruits, which visually resemble celery seeds, are often found in dishes with legumes. Ajowan is an ingredient in the preparation of Indian "perfumed butter", is used to flavor the dough of bhajias and pakoras, and is a component of traditional Arabic spice mixtures. Also excellent with starchy vegetables and bread.

In Indian recipes, ajwain is often mistakenly called lovage seed.

Usage:
Because of its strong aroma, ajwain should be used sparingly. Crush in a mortar shortly before use. If necessary, roast a little in advance. The flavors are fat soluble and therefore bind well in clarified butter or coconut fat.

Known dishes:
Tadka/Tarka, Ghee, Berbere, Chat Masalla.

Aroma/Taste:
bitter, spicy, thyme-like

Harmonizes with:
Fennel seed, ginger, cardamom, turmeric, cloves, pepper.

Origin:
India