Ajwan seeds (also known as Ajwain, Ajowan, Bishops Weed, Carom, or Ethiopian Cumin) add a perky freshness to carbohydrates and lentils. Ajwan is related to fennel, caraway and cumin, but it is much smaller than these. The seed has a similar size and shape to those of celery seeds. The taste is strong but has a certain freshness to it. When crushed, they have a Thyme-like aroma and may substitute thyme in smaller quantities.

Some Indian recipes call this spice Lovage. Before using Ajwan seeds, crush them to release the flavor by rubbing them together with your finger tips. Ajwan is popular in some Indian dal dishes and in breads and potatoes where it is used as a spice very much like cumin.

Ajwan is mainly used for potatoes and lentils, although it can be good for any root vegetable dish. It is used in curry powder mixed specifically for vegetables and lentils, as well as in Indian breads like parathas and pooris, and Indian appetizers such as pakoras.

Ajwain contains thymol, which is a germicide and antiseptic, and is valued in Ayurvedic cuisine for its medicinal uses, including diarrhea, colic, flatulence, asthma and indigestion. It helps expel wind and mucus.

200 gm (7 oz.) bag.