Using Ajowan

Also Known As:

Ajwain, Bishop's weed, Carom, Ground Elder

Description:

Originating from the Middle East this spice is most commonly found in Indian dishes but also in Iran, Egypt and Afghanistan. A member of the same plant family as cumin and caraway. It smells a lot like thyme. It has a much stronger but similar taste to thyme or caraway. If used raw it will dominate the dishes flavor. Most often used fried in oil or dry roasted.

Using:

Usually sold whole. Grind using a mortar and pestle or rubbing in between your hands. This spice is best suited for starchy dishes such as, breads, potatoes and beans.

Storage:

Keep away from light and in airtight storage container, whole seeds will keep indefinitely.

Substitutions:

Thyme, Caraway, Cumin.

Interesting Facts:

This seed is used for medicinal purposes to help with digestion. Adding this spice to beans and lentils will help offset the cause flatulence.