Description
Botanical Name: Trachyspermum ammi
Ajwain seeds (carom seeds) have a very distinctive profile: intense, thyme-like aroma, sharp warmth, and a strong digestive association in Indian cooking.
Give pakoras, parathas, and lentil dishes a bold, thyme-like punch with Spicy Pantry ajwain seeds – tiny seeds with big flavor and traditional digestive support.
About the product:
Spicy Pantry Ajwain Seeds deliver a powerful, herbaceous aroma similar to thyme and oregano, with sharp warmth that cuts through rich, fried, and starchy foods. These tiny, ridged seeds are a staple in Indian snacks, flatbreads, and tadkas where a little goes a long way.
Sprinkle them into batter, knead into dough, or bloom briefly in hot oil or ghee to unlock their essential oils and balance heavy, oily dishes. Their strong flavor means you use just a pinch for noticeable impact.
Key benefits:
- Bold herbal punch: Strong thyme-like flavor that instantly brightens pakoras, parathas, and lentils.
- Digestive tradition: Commonly used in Indian home cooking and “ajwain water” after meals.
- Fry-friendly: Cuts through fried foods and heavy gravies with sharp, aromatic heat.
- High potency: Tiny quantities season large batches, making each pouch last longer.
Suggested uses:
- Add a pinch to pakora, bhaji, or fritter batter for classic street-food aroma.
- Knead into paratha, mathri, or poori dough for snackable, spiced breads.
- Temper in hot ghee or oil with cumin and mustard seeds for dals and sabzis.
- Lightly crush and steep in warm water for traditional “ajwain water” after heavy meals.
Product details:
- Brand: Spicy Pantry.
- Form: Whole ajwain (carom) seeds.
- Flavor: Strong herbal, thyme-like, pungent with warming heat.
- Texture: Tiny, oval, ridged seeds used whole or lightly crushed.
- Suggested storage: Store in a cool, dry place away from light; reseal tightly after use.
FAQ:
Q1. What are ajwain seeds and how do they taste?
Ajwain seeds, also called carom seeds, are small ridged seeds with a strong, thyme‑like aroma and a sharp, slightly bitter taste often used in Indian cooking.
Q2. How are ajwain seeds used in cooking?
They are typically added to parathas, pooris, lentil dishes, and snack mixes, and are often dry‑roasted or tempered in hot oil to release their intense flavor.
Q3. How should ajwain seeds be stored?
Keep ajwain seeds in an airtight container away from light and heat to preserve their essential oils and pungent aroma for several months.
