ajowan

origin: India

A strong herbal, celery flavour with a distinct element of dried thyme and slightly bitter aftertaste. The ajowan seeds are used in many Indian vegetable dishes, to flavour bread and pulses. When fried or toasted the bitterness is reduced and the seeds taste more nutty.

uses: add to bread doughs or savoury pastry. Fry in oil before adding green vegetables or potatoes.

try this: tandoori nights

recipe kits: samosas & bhajis