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Ajwain
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Ajwain Ayurvedic Medicinal Properties

Type: Spices
Serving Size: 1/8 tsp
Vata pacifyingPitta aggravatingKapha pacifying
EasyHot
BitterPungent
ayurvedic notes
Ajwain is a popular digestive in Ayurveda.
about
Ajwain is native to the Middle East and is still used in Egypt. It is a common spice in Indian cooking. Ajwain is in the carrot family along with parsley, celery, cumin, and caraway. The egg shaped seeds resemble other carrot family members in look and taste.
cooking
Ajwain smells like thyme because it contains the same aromatic oil, thymol. Compared to thyme, ajwain is brighter, stronger, and less subtle. It slightly bitter and very sharp, akin to black pepper. A small amount of raw ajwain will dominate the flaovr of a dish. Fried in ghee or other oils, ajwain takes on a more subtle, complex flavor. Ajwain is commonly added to deep-fried foods, rice, and lassis.

Recipes with ajwain

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