AJWAIN SEED
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Ajwain seeds are small, oval-shaped seeds that are native to the Indian subcontinent and widely used in Indian, Middle Eastern, and Pakistani cuisines. Also known as carom seeds or bishop's weed, they have a pungent, strong aroma and a distinct, peppery taste.
The seeds are brownish in color and have a slightly ridged surface. Their flavor can be compared to a combination of thyme, oregano, and anise, with a hint of bitterness. When crushed or lightly toasted, they release a more intense aroma and flavor.
Ajwain seeds are prized for their digestive properties and are often used as a natural remedy for indigestion, bloating, and flatulence. They are thought to have carminative, anti-fungal, and antibacterial properties. In traditional Ayurvedic medicine, ajwain seeds are also used to relieve respiratory issues, ease coughs, and reduce nasal congestion.
In cooking, Ajwain seeds are often used as a spice to enhance the flavor of various dishes. They are commonly added to bread, snacks, pickles, and curries. Due to their strong taste, only a small quantity is typically required to impart a distinctive flavor. Ajwain seeds are also used in making herbal teas and are sometimes chewed alone after meals for their digestive benefits.
