Ajwain is pounded or roasted in a pan before use. While roasting, it unfolds a burning, aromatic smelling perfume, which tastes of thyme.
Ajwain should be used sparingly in dishes, otherwise the food may become too bitter.
Ajwain pairs well with fish and potatoes.
Storage of Indian caraway
Please store all spices in air protected containers and in a dark place. Spices should not be exposed to direct sunlight. The storage temperature should be at 60 ° F. The spices should be stored in an area where the climate is dry.
When properly stored, the Indian Caraway has a minimum shelf life of 5 years.