Ajwain Seeds

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Ajwain Seeds by Hatton Hill. Grown, harvested and dried in Turkey. Packed in Turkey.

Ajwain is a shrub with feathery leaves and khaki seeds that’s understood to have originated in areas that are now part of Iran and Turkey. It’s also known as carom seed and bishop’s weed, it comes from the same family as coriander, cumin and fennel, and its seeds have been used for centuries for culinary and medicinal purposes. These days the seeds are an important ingredient in Middle Eastern, Indian and African cuisine, giving flavour notes that are similar to those of thyme, combined with the slight bitterness of oregano, hints of cumin and the liquorice-like flavour of anise.

Our ajwain seeds are very fragrant, so not only a small quantity is required to give dishes in which they're used a distinctive flavour and aroma (they're often used as an ingredient in spice mixes). They're rarely, if ever, used uncooked, and in Indian cuisine often form part of a tadka (a fried spice mix that’s added to dishes based on pulses such as lentils or used as a garnish). When they're cooked for longer, their flavour becomes fuller and suffuses the dish in which they're used.

Ajwain seeds are an excellent addition to curries and dals, they are a distinctive and tasty ingredient in marinades and rubs for meat and vegetable dishes, they add a unique flavour to breads and other baked goods (try experimenting with flatbreads, homemade crackers and even desserts), and they give a zing to chutneys, pickles and jams.

 Vegetarian ✓ Vegan ✓

Packed on premises that handle celery, cereals containing gluten, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites, and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamias).

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