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Ajowan info Tips and Information

Ajowan info and tips will help you in your cooking and food preparation.These are very useful and quite interesting information that you learn once and then apply at any time you need it.


ajowan info
ajwain

Ajowan is a close relative of dill caraway and cumin and belongs to a family called Umbelliferae which has 2700 species. In India it is also called bishops weed carom or omum and is particularly found in the delicate vegetarian fare from the state of Gujarat.

How it grows
Ajowan is an annual herbaceous plant which bears feathery leaves red flowers and tiny seeds which are the spice. When the seeds are rlpe they are dried and threshed. Ajowan grows in Irvin Egypt Afghanistan Pakistan and widely in India.

Appearance and taste
Ajowan is tiny oval and ridged. The grayishgreen seeds are curved and look like miniature cumin seeds with a fine stalk attached. The fragrance of the spice is very similar to that of cumin. Chewed on their own for their medicinal value the seeds taste bitingly hot and bitter. They can leave the tongue numb for a while. When cooked with other ingredients the flavour mellows a bit.

Buying and storing
Ajowan is usually sold whole though some shops may also stock the ground form. It is used sparingly in cooking so dont buy too much. Ajowan will keep up to a year if stored in a clean dry jar.

Medicinal and other uses

A sure cure for stomach ache or over eating is to chew a spoonful of ajowan. The seeds are also useful for flatulence diarrhoca cholera and colic. Ajowan poultices relieve rheumatism and asthma. The essential oil of ajowan is used in toothpaste and in perfumery.

Culinary uses
Ajowan goes particularly well with green beans root vegetables and in dishes that are flour based all of which form an important part of Indias vast vegetarian cuisine. Snacks like Bombay mix and potato balls depend on spices like ajowan for a special zing. Breads are also flavoured with the spice. It is often added to lentils and pulses as they are difficult to digest.
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