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

Name: Ajwain Seed Whole
SKU: 1002

SKU: 1002

$9.86

Quantity

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.
Tisanes (pronounced tea-zahn) are usually categorized by what part of the plant they come from. They generally fall into one of these four categories:

Plant and leaf based tisanes: lemon balm, mint, lemongrass, lemon verbena, raspberry leaf, and peppermint

Flower tisanes: rose, chamomile, hibiscus, lavender, rosehip, and jasmine

Root, bark and seed based tisanes: cinnamon, dandelion root (chicory), echinacea, ginger, cardamom, caraway, and fennel

Fruit/berry tisane: raspberry, blueberry, peach, lemon, and apple

Tisanes are also called herbal teas, botanicals, or infusions and they are a major part of the tea world but are not technically teas. It is actually an infusion or decoction made from a plant other than Camellia sinensis which is the plant from which true teas (green tea, black tea, oolong, etc.) are made. Tisanes are caffeine free.
Store herbs and spices in tightly capped containers and keep away from heat, moisture and direct sunlight. Here are the suggested shelf lives of each spice category:

Ground spices and blends (nutmeg, cinnamon, turmeric): 4 to 8 months

Herbs (basil, oregano, parsley): 1 to 2 years

Whole spices (cloves, peppercorns, cinnamon sticks): 4 years

Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)

Extracts: 4 years (except for vanilla, which will last forever)

Ajwain Seed Whole

PRECAUTIONS:

TYPES OF TISANES:

SHELF LIFE OF HERBS AND SPICES: