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Ajwain seeds have a strong flavour that resembles caraway seeds, yet slightly more bitter.
Ajwain seeds are dry fried with other spices before the wet ingredients of a dish are added.
Ajwain works well in savoury snacks such as onion bhajia, Pakora or sprinkled onto naan breads. Also, excellent in the flavouring of fish dishes.
Add to lentils, pulses, potatoes and other vegetable dishes for an extra kick.
Ajwain is also favoured for its medicinal properties and is used by some people for its antiseptic properties as well as for indigestion.
In Ayurveda, Ajwain is helpful for pacifying Vata and Kapha and increases Pitta. Ajwain is a powerful cleanser.