The ajowan in the kitchen
The aromas of ajowan are slightly musky and evoke eucalyptus. It is by crushing them that the seeds of ajowan release delicate and fruity aromas, with aniseed flavors and hints of thyme. Ajowan is particularly used in Indian cuisine, both with vegetables and in pastries and bread making (nam, pakora, paratha). In Ethiopia, it is part with cinnamon, cardamom, pepper and chilli spice blends. In our kitchens, ajowan is perfect on fish, beans and starchy foods, salads or fruits in syrup.
It must be used in small quantities to deliver its finesse, and it is rarely used raw, often grilled dry or in a little oil so that the seed releases its rich and subtle aromas.