Ajwain, Carom Seeds or Bishop's weed

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  • Description

Ajwain, Carom Seeds Bishop's Weed - Trachyspermum Ammi

  • Ajwain, when roasting (fat-free) in a pan, unfolds a delicate fragrance and tastes like thyme
  • Carom Seeds are an intense spice; please use it sparingly otherwise, your dish might taste bitter
  • flavors Indian dishes, potatoes or fish

What is Ajwain?

Ajwain is a spice that smells like thyme and bears several names. In everyday language, it is also called Bishop's Weed, Trachyspermum Ammi, Carom Seeds, Lovage Seeds, Ethiopian cumin, or Indian cumin. It is not entirely sure whether the spice originated in India or the eastern Mediterranean region.

Trachyspermum Ammi - Use and Taste

You can crush Ajowan in the mortar, or roast them in a pan before you use them. In the case that you roast them, they develop a burning, aromatic-smelling perfume similar to thyme.

Due to its strong aroma, I recommend using the spice in small quantities. It is a common spice in the African, and Indian cuisine. Especially in beans and lentil dishes, Ajowan flavors the dishes and makes them more digestible. In India, you find pieces of bread, crackers, as well as potato dishes with it.

King cumin should be used sparingly in dishes. Otherwise, the food can become too bitter.

Ajowan - the plant

The Ajowan plant, like parsley, belongs to the family of the umbel flower family (Apiaceae) and is a one-year-old herb. The growth height can reach up to 1.5 meters. It also has white flowers that stand upright in double domes, and its leaves are reminiscent of dill. The Indian cumin is the fruit of this plant with a gray-brown color with a length of 1-2 mm, and oval shape with five longitudinal ribs. They are also called fission fruits.

Regions of growth for Bishop's weed

Nowadays, Bishop's weed is widespread. It is cultivated and used in Egypt, India, Pakistan, Ethiopia, and Iran.

Even with this spice, the harvest takes place before reaching full maturity to have no crop failures.

Storage of Lovage Seeds

Please store all spices best protected by light and air. The storage temperature should be 15 °C. Please also pay attention to a dry storage climate. When stored correctly, the Indian cumin has a minimum shelf life of 5 years.

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