Ajwan seeds are tiny, ridged seeds (also known as ajowan, ajwain, lovage or carom) which come from the thymol plant Carum copticum, native to southern India. Used as a spice, these ajwan seeds have a distinctive flavour with peppery notes and a thyme-like aroma when rubbed or crushed.
In Indian cookery, ajwan is often partnered with dals, flatbreads, such as parathas, or crackers, added whole and used to lift these dishes with its sharp taste. It is also a popular spice in Indian pickles. Mix ajwan seeds with crushed garlic and lemon juice and brush over fish fillets before baking or grilling them for a simple but effective flavouring.
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