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
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.
