Ajowan (Ajwain)

Ajowan (Carum Ajowan) is a member of the Umbelliferae family, which has some 2,700 members including dill, caraway and cumin.
Ajwain is a plant of India and the Near East whose seeds are used as a spice.
When the seeds are ripe, they are dried and threshed. Ajowan is native to India, but is also cultivated in Iran, Egypt Pakistan and Afghanistan.

Culinary use:
It is mostly found in Indian cooking, where it is also known as bishops weed or carom. It is particularly suited to the delicate vegetarian fare found in the state of Gujarat. In India, the major Ajwain producing states are Rajasthan and Gujarat, where Rajasthan produces about 90% of India’s total production.

Medicinal uses :
Ajowan is also traditionally known as a digestive aid, relieves abdominal discomfort due to indigestion and antiseptic. In southern parts of India dry ajwain seeds are powdered and soaked in milk, which is then filtered and fed to babies

Flavour :
A harsh thyme-like flavour with a bit of a kick, leaving a milder, pleasant after taste.

Other names :
Ajave Seeds, Ajwain, Ajvain, Ajwan, Bishops Weed, Carom, Ethiopian Cumin, Omam, Omum.

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