Bishops Seeds - Premium Quality Ajwain (Carom Seeds) | Fresh December To February Harvest, Aromatic Flavor For Cooking And Baking

Ajwain originated in the Middle East, possibly in Egypt. It is now primarily grown and used in the Indian Subcontinent, but also in Iran, Egypt and Afghanistan.

New crops of this product come in December and stay till February in this way December to February is its prime season.

Description :

It is often confused with lovage seed; even some dictionaries mistakenly state that ajwain comes from the lovage plant. Ajwain is also called ajmo in gujarati, owa in Marathi, vaamu or Oma in Telugu. It is known as Bishops seeds in global market.

Uses:

It is used to make a special food called the omapodi. It is also mixed in several snacks of north and south India. It reduces flatulence caused by beans when it is cooked with beans. It may be used as a substitute for cumin as well. In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil. This develops a much more subtle and complex aroma, somewhat similar to caraway but brighter. Among other things, it is used for making a type of paratha, called ajwain ka paratha.