What are the seeds Ajowan?

Ajowan seeds are Indian spices that come from the same name, also known as Carom or Bishop's Weed. The spice occurs in various Indian dishes and has intense thyme as a taste, along with the Usty kick, especially when using fresh. Trades that store Indian spices are likely to carry whole seeds Ajowan, and are also available through a special order. Like other spices, Ajowan seeds should be kept in a cold dry place until it is used for the best taste. To determine if they are still good, crush them easily to see if they still smell strongly. Like the seeds of these plants, the Ajowan seeds are small and roughly in the shape of a crescent with silk thread at one end of the seed. A plant similar to shrubs has gloomy leaves and red flowers and grows up to two feet (61 centimeters) t. It prefers hot and dry climate. The taste of raw seeds is hot, fiery and bitter and can slightly dull the mouth. When cooking, the intensity of the taste is alleviated, allowing you toIt is to increase more thyme taste in the bowl. Ajowan seeds are used in a wide range of Indian dishes from bread to curry, along with the range of other herbs and spices.

When using the seeds of the whole during cooking, they should be slightly crushed to release volatile oils that create a distinctive taste. The whole Ajowan seeds can also be grounded in fatal and thickness or spices. In general, the seeds should be grounded immediately before use to maintain intense taste. People who are not familiar with the spices

When you make Indian cuisine, try baking spices in a pan before adding oil to intensify the taste. This can generate a large amount of smoke, so make sure you do it in a ventilated area. If your Indian leg felt flat, it can change your spice baking for you. You can also try to add seeds to the dough for Indian breads like Naan. Ajowan seedsAnd they do not generally become yellow, even if they can lose part of their taste if they are maintained for too long.