Also known as Ajwain and Aiwain, Ajowan Seeds have an intense thyme-like flavour with peppery notes. They are sometimes referred to as ajowan caraway, carom or bishop’s weed. From the Carum Copicum plant, these ridged seeds are native to Southern India and are used across the country for cooking curries, dals and pickles as they add a depth of flavour to traditionally rich and heavy dishes.

In Afghanistan, the seeds are often scattered over pieces of bread and biscuits or enjoyed as a snack. Try mixing with tamarind and garlic for a tasty fish rub!

21g