Ajwain Seeds 500g by Fenbrook

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Ajwain Seeds 500g by Fenbrook

Regular Price: US$34.99

Special Price US$29.99

Availability: In stock

Supplier: Fenbrook

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Herbs & Spices & Seasonings Whole Spices & Herbs

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Ajwain Seeds by Fenbrook. Grown, harvested and dried in Turkey. Packed in Turkey. Ajwain seeds, also known as carom seeds, are a popular spice commonly used in Indian cuisine. These small, oval-shaped seeds have a distinctive aroma and a slightly bitter, pungent taste. INGREDIENTS Ajwain Seed SAFETY WARNING Packed on premises that handle celery, cereals containing gluten, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts). See more

Ajwain seeds are an excellent addition to curries and dals, they are a distinctive and tasty ingredient in marinades and rubs for meat and vegetable dishes, they add a unique flavour to breads and other baked goods (try experimenting with flatbreads, homemade crackers and even desserts), and they give a zing to chutneys, pickles and jams. Our ajwain seeds are very fragrant, so not only a small quantity is required to give dishes in which they're used a distinctive flavour and aroma (they're often used as an ingredient in spice mixes). They're rarely, if ever, used uncooked, and in Indian cuisine often form part of a tadka (a fried spice mix that’s added to dishes based on pulses such as lentils or used as a garnish). These days the seeds are an important ingredient in Middle Eastern, Indian and African cuisine, giving flavour notes that are similar to those of thyme, combined with the slight bitterness of oregano, hints of cumin and the liquorice-like flavour of anise. Ajwain is a shrub with feathery leaves and khaki seeds that’s understood to have originated in areas that are now part of Iran and Turkey. It’s also known as carom seed and bishop’s weed, it comes from the same family as coriander, cumin and fennel, and its seeds have been used for centuries for culinary and medicinal purposes.