Ajwain seeds resemble celery seeds - small, tear-shaped and light brown. Ajwain seeds taste of thyme because they have a relatively high level of thymol, but also have slightly sharp, peppery notes that are noticeable, together with a lingering, warm aftertaste.
Use ajwain seeds whole as they are really tiny, but at the same time do not overdo them, because they have a really strong flavour for their size.
Ajwain complements the flavours of carbohydrates, especially starchy foods, and vegetables well. Ajwain is great for adding a bit of flavour to savoury baking, e.g. cheese biscuits, or lightly dispersed through bread; you should crush ajwain seeds before using them.
|Energy Value||185 kCal / 780 kJ|
- Katzer, G. (n.d.) Ajwain, Gernot Katzer’s Spice Pages. Retrieved 20 July 2015.