Ajowan

Related to dill, caraway and cumin, ajowan tastes more like thyme with an astringent edge. The tiny, oval and ridged seeds are greyish-green and curved like miniature cumin seeds. Most commonly added to chutneys, curried dishes, breads, and legumes. Ajowan grows in Iran, Egypt, Afghanistan, Pakistan and India.


Ethnicity:

Southern India

Season:

available year-round

Popular Ajowan Recipes