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Ajwain (ajowan), (whole)
bitter, peppery, lemony
May contain traces of celery, mustard and sesame seeds.
Good to know
Ajowan is also known as bishop’s weed and is not widely used outside Indian and Arabic cuisine. We want to change this, because its taste, a mixture of thyme and anise, can be wonderfully integrated into European cuisine, as it fits perfectly with potatoes or fish. In India it is mainly used in vegetarian cuisine, as Ajowan is also a good source of protein.
Use whole or crush with a mortar and only add to the dish at the end of the cooking time, as the aroma loses with prolonged cooking. They have enjoyed a slightly numbing effect, which disappears after heating. If Ajowan is to be put into salads – best roast beforehand.
Full taste development
Roast dry or cook with coconut fat before use.
Put some ajowan seeds in an oil of choice and aromatize. Ajowan is also an insanely good addition to bean salad – add a few toasted grains depending on your taste.
The Aspirin of Nature
Ajowan can be used against all common gastrointestinal diseases, from bumps to heartburn and feeling full, or bloating and diarrhoea. It is best if the seeds are roasted dry beforehand and then placed in lukewarm water. This water can then be drunk in small sips.
Blood & Heart
Ajowan can also be used well for high blood pressure, as some ingredients can lower blood pressure.
Some of Ajowan's active ingredients are also used in cough medicines and herb drops, and it has been used in traditional medicine for centuries.