Ajwain Seed
Similar to thyme, but stronger and less subtle. A native of southern India, its light brown to purple-red seeds resemble celery seeds in size and shape. Ajwain is most commonly added to chutneys, curried dishes, breads and legumes. Coming from the same botanical family as cumin and parsley, it is also known as carom and bishop’s weed.
ORIGIN: India
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