Ajwain Seed
Ajwain Seed
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Instructions
- Serving Size: 2.5g /cup
- Steeping Temp: °C
- Steeping Time: mins.
- Certification: Organic
- Origin: India
- Caffeine:
Ajwain Seed
Ajwain is a small gray green seed that comes from a small annual shrub with many branches of small feather-like leaves. The seeds are used in cooking and as the main source of the essential oil Thymol which is a strong germicide, anti-spasmodic and fungicide. A flavor is harsh thyme-like with a bit of a kick, leaving a milder, pleasant aftertaste Ajwain seed is commonly used as a spice in Middle Eastern, Indian and African cuisine, lending a flavor that is savory and somewhat bitter. The seeds add balance to sweet soups and stews, and are said to lessen the gaseous effects of beans. Ajwain goes well with chicken, fish, legumes, and in curries, and may be combined with turmeric, paprika, cumin, fennel and coriander. Ajwain seeds are associated with Ayurvedic tradition, and are used as a digestive aid as well as for minor stomach complaints. Other names: Ajave Seeds, Bishop’s Weed, Carom, Ethiopian Cumin, Omam, Omum
Tasting Notes
Certification: OrganicGrade or Quality: Whole seed
Aroma: a pungent thyme/cumin fragrance
Base flavor: Spicy
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From the Shanti Tea Canada Blog
tea and travelling India - by Richard Isaac
Well, we’re finally home! After nearly two months in India for us, and a long month visiting the Idulgashinna tea garden in Sri Lanka, we’re back to the blogosphere—and we’ve got stories to tell. Keep an eye on the blog for a little taste of our tea-related travels!
“CHIIIIIIIIYE!“CHIIIIIIIIIIYE!“It’s a constant call riding the trains of India, a hoot from the side of the street, a jeer that’ll grab your attention no matter where you roam in the country—chai-wallahs (that is, tea vendors!) wanting to sell their goods to all passers-by.Let’s clear up the headway a bit before we get too deep. No, “chai” as we know it in North America isn’t the only type of tea in India. Chai actually means tea. Specifically, the Indian kind where they start with a basic loose leaf tea—say, Assam, or Darjeeling, most likely grown...