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Ajowan Seed tastes somewhat similar to thyme, with a touch of bitterness. It has in it the same oil, which is called "thymol." It looks somewhat like celery seed, and is used as a spice.

The seed comes from an annual plant related to cumin and parsley that grows 1 to 2 feet (30 to 60 cm) tall. It has feathery leaves, and blossoms with red flowers. It is cultivated in India and the Middle East.

The seed is used in the south of India, where it is usually ground before using.

Ajowan Seed is used generously sometimes in making Indian pickles. It is also used in Indian breads, and brings lentil dishes and baked goods made with lentil flour to life.

It is sometimes used whole in breads.

Cooking Tips
The seed has very strong flavour, use sparingly.

Use in breads at the ratio of 1 teaspoon per 4 cups (20 oz / 500 g) of flour.

Substitutes
Thyme, cumin, caraway.

Storage
Store indefinitely in sealed container out of the light.

History
Native to India.

Also called:

Other entries for: Seeds

Poppy Seeds, Sesame Seeds, Ugba, Ukwa