Ajowan Seed (whole)
Ajowan seed is also known as Ajwain seed and Carom.
These seeds are used in Asian cooking, breads, biscuits, savory pastries, and in bean dishes. Ajowan has a distinct 'thyme-like' flavor.
Add to vegetable curries, steamed cabbage, carrots, potato and pumpkin. Use in slow-cooked dishes when the flavor of thyme and a slight peppery spiciness is wanted. Delicious in savory biscuits and pastries.
Ajowan seeds are commonly used to ease and speed the digestive process. It is also considered a powerful anti-inflammatory wih antiseptic and antibacterial properties. A common practice is to boil 1 tbsp of the seeds in one cup of water for several minutes until liquid has been reduced to half and then strain, and drink.