Ajwaine اجوائن

Description

Ajwain, also known as Trachyspermum ammi or carom seeds, is a herb in the Apiaceae family, widely recognized for its culinary and medicinal properties. It is primarily cultivated in India, particularly in the regions of Gujarat and Rajasthan, and has a long history of use in traditional medicine systems like Ayurveda.

Culinary Uses

Ajwain is commonly used in Indian cuisine, where its small, oval fruits are valued for their strong, bitter flavor reminiscent of thyme. The fruits are typically dry-roasted or fried to enhance their aroma and are often incorporated into various dishes such as:

• Breads: Ajwain is a key ingredient in Indian breads like parathas and naans.
• Curries: It adds depth to chicken, fish, bean, and lentil curries.
• Spice Mixtures: It is used in chaunk (or tarka), a mixture of spices fried in oil or ghee to flavor dishes at the end of cooking.
• Mouth Freshener: Ajwain can be mixed with lemon juice and black pepper to create a refreshing mouth freshener.