Carom Seed (Ajwain)

Botanical Name: Trachyspermum ammi

Flavor: Pungent, Herbal, Bitter, with notes of Celery Seed, Oregano, and hints of Licorice and Mint

Origin: India

Use With: Beef, Chicken, Pork, Lamb, Game Meats, Fish, Seafood, Vegetables, Legumes, Rice, and Baked Goods

Description: Carom ‘Seeds’ (AKA Ajwain pronounced ‘aaj-wayne’) are not actually seeds but are in fact the tiny, pale khaki-colored, dried fruits of the Carom Plant indigenous to India, Pakistan, Egypt, Ethiopia, and the Near East. Though Carom Seeds have been used culinarily in these areas for millennia, they are relatively unknown and rarely used outside of these regions. Carom Seed features prominently in the cuisines of India, Afghanistan, Iran, Egypt, and Ethiopia where it can be found in all kinds of savory dishes, baked goods, fried foods, snacks, and so much more

Suggested Uses:

USE SPARINGLY! Even a small amount can dominate or overpower a dish especially when used raw

• Dry roast before using or grinding to Use whole or ground to fully release and mellow their flavor and aroma
• Fry in butter, ghee or oil until they pop and use as a garnish on soups, lentil dishes, rice, and curries
• Add to curries, marinades, sauces, soups, stews, and stocks to add distinctive yet pleasant flavor
• Add whole or ground to breads or other baked goods either as part of the dough or over the top before baking
• Use to flavor flatbreads or pastries like Samosa wrappers
• Use as part of your pickling brines for vegetables of all kinds
• Try a bit in salad dressings, pasta sauces, or as a ½:1 substitution in any recipe that calls for Thyme