Ajowan seeds are a small, crescent-shaped Indian spice with a thyme-like flavor and tangy kick. They are used in a variety of Indian dishes and can be eaten raw or cooked. When cooking with them, they should be lightly crushed or ground immediately before use to preserve their flavor. Dry-toasting the seeds can intensify their flavor.
Ajowan seeds are an Indian spice that comes from the plant of the same name, also known as carom or bishop’s weed. The spice appears in a variety of Indian dishes and has an intense thyme flavor, along with a tangy kick, especially when used fresh. Indian spice stores will likely carry whole ajowan seeds and they are also available by special order. Like other spices, ajowan seeds should be stored whole in a cool, dry place until using for the best flavor. To determine if they’re still good, mash them lightly to see if they still have a strong odor.
The botanical name for the plant is Trachyspermum ammi, and it is in the Umbelliferae family, along with dill, caraway and cumin. Like the seeds of these plants, ajowan seeds are small and roughly crescent-shaped, with a silky thread at one end of the seed. The bushy plant has feathery leaves and red flowers and grows up to two feet (61 centimeters) tall. It prefers hot, dry climates.
Some people eat ajowan seeds raw and whole, crunching them between their teeth. The taste of raw seeds is hot, fiery and bitter and can leave your mouth slightly numb. When cooked, the intensity of the flavor is toned down, allowing more of the thyme-like aroma to rise in the dish. Ajowan seeds are used in a range of Indian dishes from breads to curries, along with an assortment of other herbs and spices.
When using the whole seeds in cooking, they should be lightly crushed to release the volatile oils that create the distinctive flavour. Whole ajowan seeds can also be ground in a mortar and pestle or spice mill. As a general rule, the seeds should be ground immediately before use to preserve the intense flavour. People unfamiliar with the spice may want to use it in moderation until they are familiar with the flavor.
When you’re preparing Indian cuisine, try dry-toasting the spices in the pan before adding oil, to intensify the flavor. This can generate a large amount of smoke, so be sure to do this in a well-ventilated area. If your Indian foot has been feeling flat, tasteless, roasting spices could change that. You can also try adding the seeds to Indian bread doughs like naan. Ajowan seeds generally don’t go rancid, although they can lose some of their flavor if stored for too long.
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