Kalyx 
Bazaar of India Ajwan Seeds 1 lb: B
Bazaar of India Ajwan Seeds 1 lb: B
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Ajwan Seeds 1 lb: B |
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| Price:
$10.20
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Ajwan is a very old and well known Ayurvedic spice. Ajwan seeds (also known as Ajwain, Ajowan, Bishops Weed, Carom, or Ethiopian Cumin) add a perky freshness to carbohydrates and lentils. The strong aroma is enhanced by toasting or frying and goes well with potatoes or fish. Legumes (lentils, beans) are, however, the most important field of application; in India, where these vegetables are popular since they provide a source of protein to the many vegetarians, they are commonly flavoured with a perfumed butter frequently containing ajwan. This seemingly simple preparation is much more sophisticated than sheer heat treatment, since most aroma compounds in spices are lipophilic and dissolve much better in fat than in water. Thus, frying in butter not only enhances the fragrance because of the high temperature, but also extracts the flavor to the fat, whence it can be dispersed throughout the food efficiently. According to Hakeem Hashmi, the oriental unani researcher, the ajwan seeds combine the powerful and stimulant qualities of capsicum, bitter property of chiretta and anti spasmodic qualities of asafoetida. Ajwan has been used as a carminative medicine from the ancient times. Famous Greek physician like, Dioscrides and Gelen used it in various medications. Some very valuable unani medicines are prepared from ajwan seeds. Ajwan is related to fennel, caraway and cumin, but it is much smaller than these. The seed has a similar size and shape to those of celery seeds. The taste is strong but has a certain freshness to it. When crushed, they have a Thyme-like aroma and may substitute thyme in smaller quantities. Some Indian recipes call this spice Lovage. Before using Ajwan seeds, crush them to release the flavor by rubbing them together with your finger tips. Ajwan is popular in some Indian dal dishes and in breads and potatoes where it is used as a spice very much like cumin. Ajwan is mainly used for potatoes and lentils, although it can be good for any root vegetable dish. It is used in curry powder mixed specifically for vegetables and lentils, as well as in Indian breads like parathas and pooris, and Indian appetizers such as pakoras. Ajwain contains thymol, which is a germicide and antiseptic, and is valued in Ayurvedic cuisine for its medicinal uses, including diarrhea, colic, flatulence, asthma and indigestion. It helps expel wind and mucus. Ajwan is called omam in the southern part of India. Omam (ajwan) water, that is the water distilled from the seeds, is an excellent carminative that cures flatulence, indigestion & low appetite. This water is a household medicine not only in south India but also in Srilanka, Malaysia and even in some Arabian countries. |
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