Flavorful and strongly pungent, Ajwain seeds are commonly found in Indian, Pakistani, and Middle Eastern cooking. In order to keep the fragrance and flavor intact, the seeds are generally ground just before preparing meals, because prolonged cooking may result in evaporation of its essential oils. In the Punjab province of India and Pakistan, the spice seeds are used to make a bread known as Ajwain Paratha. Some Indian vegetarian bean/lentil and chicken/fish curries contain this spice, and in the Middle East, it is used to flavor meat and rice dishes. Ajwain powder is used generously in flavoring snacks, spicy biscuits, cookies, drinks, soups and sauces.
Ingredients
Ajwain Seeds
Origin
Unknown
Tips for Success
Use in flavoring curries, soups, sauces, and rice.
FAQ
How old are these spices?
We purchase what we need every year right after the spices are harvested. These spices are as fresh as you can get. They are not sitting in a warehouse for multiple years. The oldest spices we carry will be one year old compared to the commodity market which warehouses spices for 10+ years before selling them to you.
Are these spices certified organic?
Unfortunately we do not have any certifications at this time but most of our spices are organically grown and all of them are non gmo. Each ingredient can be traced back to its origin. Email support@spicetribe.com for any questions.
