Ajwain Seeds Whole (Caron Seed)
Also called carom, the seeds are often dry roasted and enjoyed as a spice in savory dishes, baked goods, and even sweet desserts. Ajwain seeds are also employed in Ayurvedic healing practices for their beneficial properties. Ajwain seed is typically used in culinary recipes and condiments.
They lend a flavor that is savory and somewhat bitter, aromatic and herbaceous plant that smells and tastes a lot like very strong thyme, though slightly more peppery. The seeds add balance to sweet soups and stews and are said to lessen the gaseous effects of beans. Ajwain goes well with light proteins, legumes, and in curries, and may be combined with turmeric, paprika, cumin, fennel, and coriander. Ajwain seeds are associated with the Ayurvedic tradition and are used as a digestive aid as well as for minor stomach complaints.
Also called carom, the seeds are often dry roasted and enjoyed as a spice in savory dishes, baked goods, and even sweet desserts. Ajwain seeds are also employed in Ayurvedic healing practices for their beneficial properties. Ajwain seed is typically used in culinary recipes and condiments.
They lend a flavor that is savory and somewhat bitter, aromatic and herbaceous plant that smells and tastes a lot like very strong thyme, though slightly more peppery. The seeds add balance to sweet soups and stews and are said to lessen the gaseous effects of beans. Ajwain goes well with light proteins, legumes, and in curries, and may be combined with turmeric, paprika, cumin, fennel, and coriander. Ajwain seeds are associated with the Ayurvedic tradition and are used as a digestive aid as well as for minor stomach complaints.
Also called carom, the seeds are often dry roasted and enjoyed as a spice in savory dishes, baked goods, and even sweet desserts. Ajwain seeds are also employed in Ayurvedic healing practices for their beneficial properties. Ajwain seed is typically used in culinary recipes and condiments.
They lend a flavor that is savory and somewhat bitter, aromatic and herbaceous plant that smells and tastes a lot like very strong thyme, though slightly more peppery. The seeds add balance to sweet soups and stews and are said to lessen the gaseous effects of beans. Ajwain goes well with light proteins, legumes, and in curries, and may be combined with turmeric, paprika, cumin, fennel, and coriander. Ajwain seeds are associated with the Ayurvedic tradition and are used as a digestive aid as well as for minor stomach complaints.
Please note that Rooted Kitchen is a supplier of natural dried herbs, spices and ingredients. Information on this website is compiled from various sources for educational purposes only and should not be used to treat or diagnose any medical condition. Please consult your doctor or a qualified healthcare professional for additional insight.