Ajwain
By: Anonymous

About

It is a common indian  spice mostly used in chat masala and fish dishes, similar to parsley. 
In Indian dishes it is hardly used raw, but roasted ghee/oil. It is commonly used to make a type of paratha. 
Ajwain is sometimes used in a common spice mixture in Ethiopia and Eritrea called berbere. 90%% of the world's ajwain is produced in the Indian provinces of Rajasthan arnd Gujarat.
It's also used as a digestive aid and relieves stomach pain.

Information
Other names: યવાનો, వాము, Trachyspermum Copticum, ஓமம், अज़वाइन, അയമോദകം, জবান, Ajowan Caraway, Bishop's Weed, जवानो, ਐਜਵਾਇਨ, Carom Seed
Translations: Ајваин, Ajowan


Physical Description

Colors: brownish gray


Tasting Notes
Flavors: Earthy, Floral
Mouthfeel: Crunchy
Food complements: Lamb, Tomatoes, Yogurt


Selecting and Buying
Buying: Buy dried from spice merchants


Preparation and Use
Sprinkle whole dried into soups, stews, or onto salads.


Conserving and Storing
Cool dry place.

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