Product Description :
Ajwain originated in the Middle East, possibly in Egypt and the Indian Subcontinent, but also in Iran, Egypt, and Afghanistan. This is a very minor spice in terms of volume of production as well as in terms of its usage, both in India as well as in International markets. Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. It tastes like thyme or caraway, only stronger. Even a small amount of raw ajwain will completely dominate the flavor of a dish.
- Spice Blends: Ajwain is a key ingredient in many spice blends, such as garam masala and chaat masala.
- Flavoring: It’s used to flavor a variety of dishes, including bread, lentil curries, and vegetables.
- Flatbreads: Ajwain seeds are often added to dough for making parathas (Indian flatbreads) to enhance the flavor.
- Pickles: They are used in pickling and preserving due to their distinct taste.
- Chutneys and Dips: Ajwain can be added to chutneys and yogurt-based dips.
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