About this ingredient

Ajwain is prized for its bold, thyme-like aroma and a flavour that becomes rounder and nuttier when warmed in oil.

Flavour and aroma

Pungent, warm and slightly bitter, so a small quantity goes a long way.

Ways to use it

• Temper dals, kadhi, rasam and vegetable dishes
• Add to paratha, pakora and savoury doughs
• Bloom in ghee or oil before adding other ingredients

Kitchen tip

Crush the seeds lightly between your palms just before cooking to release their aroma. Begin with ¼–½ teaspoon and adjust to the recipe.

Storage

Keep tightly closed in a cool, dry cupboard. Use a dry spoon and avoid storing beside the stove, where steam can dull the aroma.

Important: Natural agricultural ingredients can show small variations in colour, size and aroma between batches. Product images are illustrative; check the pack label for current quantity and declarations.