Ajwain

Ajwain
Organic ajwain, additionally called bishop's weed, bishop seeds, or carom, is associate degree herb normally employed in Indian culinary art. Though ajwain is never used raw, once dry-roasted or cooked in clarified butter or oil, it develops a delicate, complicated aroma and flavor, almost like that of caraway or thyme, tho' notably brighter. In fact, bishop seeds square measure therefore powerfully aromatic that solely a small quantity is critical to rework a dish with its exceptional flavor. Whereas ajwain are often wont to add flavor to a large style of dishes, it's ofttimes wont to prepare a paratha, or ancient Indian pan cooked bread, known as "ajwain Ka parantha."
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