OVERVIEW:

Used in all types of Middle Eastern and Indian cooking. Goes well with soups, stews, chicken, fish, legumes, and in curries. When fired in butter or oil, they release a thyme-like fragrance. The seeds are generally crushed and added to dishes during the final stage of cooking.  Similar to Thyme's minty flavor, ajwain is more sharp and pungent. 

 

A little ajwain goes a long way. It is the main source of the essential oil Thymol. Ajwain seeds are associated with Ayurvedic tradition and are used as a digestive aid as well as for minor stomach complaints. It is also used as a tea.

 

LATIN: 

Trachyspermum Ammi

ORIGIN:

India

CULTIVATION:

Organic

PARTS USED:

Seed / Whole

TISANE "HERBAL" TEA BREW TIMES:

Ground tisane teas and tea bags - Steep 2 to 5 minutes 

Loose leaf tisane teas - Steep 3-5 minutes  

Root and seed-based tisane teas - Steep 6-8 minutes  

*Steep in newly boiling water (212ºF) to best release the health benefits.

WHAT'S COOKING:

Red Lentils

Ajwain Ka Paratha

Punjabi samosas

Spice crusted sea bream

 

Ajwain Seed Whole

SKU: 1002
$8.00Price
  • Standard: No known precautions.


    General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.

     

    For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.