Usage: Ajwain is often found in pulse, vegetable dishes and pickles. Ajwain also goes well with lentils, beans, fish and curries. Try adding a pinch of ajwain to rice for a nice aroma and flavor.

Info: Commonly called Bishop's weed or Carom seeds, ajwain seed has carminative properties, reducing stomach discomfort, indigestion, and antiseptic. In some parts of India, ajwain seeds are powdered and soaked in milk to feed babies.

Ajwain seeds have a strong, bitter flavor like thyme and caraway.  Ajwain has the ability to cut through rich and densely spiced foods. It is commonly used in Indian cuisine either dry-roasted or fried in ghee or oil. It is also used in berbere, a spice mixture used in Eritrean and Ethiopian cuisine.

Origin: Middle East