Ajwain, Bishop's weed, Carom, Ground Elder
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.
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.
Keep away from light and in airtight storage container, whole seeds will keep indefinitely.
Thyme, Caraway, Cumin.
This seed is used for medicinal purposes to help with digestion. Adding this spice to beans and lentils will help offset the cause flatulence.
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