Carom Seed (Ajwain)

Botanical Name: Trachyspermum ammi Flavor: Pungent, Herbal, Bitter, with notes of Celery Seed, Oregano, and hints of Licorice and Mint Origin: India Use With: Beef, Chicken, Pork, Lamb, Game Meats, Fish, Seafood, Vegetables, Legumes, Rice, and Baked Goods Description: Carom ‘Seeds’ (AKA Ajwain pronounced ‘aaj-wayne’) are not actually seeds but are in fact the tiny, pale khaki-colored, dried fruits of the Carom Plant indigenous to India, Pakistan, Egypt, Ethiopia, and the Near East. Though Carom Seeds have been used culinarily in these areas for millennia, they are relatively unknown and rarely used outside of these regions. Carom Seed features prominently in the cuisines of India, Afghanistan, Iran, Egypt, and Ethiopia where it can be found in all kinds of savory dishes, baked goods, fried foods, snacks, and so much more Suggested Uses: USE SPARINGLY! Even a small amount can dominate or overpower a dish especially when used raw Dry roast before using or grinding to Use whole or ground