A is for.... Ajowan

Ajowan seed is mostly used in Indian cooking and is related to dill, fennel,and caraway.

The plant is native to the Punjab and Gujarat areas of India but is now also cultivated in Iran, Egypt, Pakistan, and Afghanistan.

The ajowan is a bush-like plant with feathery leaves and small red flowers and grows to about 2 feet in height. The green and grey striped seeds are small and roughly crescent shaped, with a silky thread at one end of the seed. It prefers a dry, hot climate.

Ajowan is mostly used in Indian cooking. It has an affinity for starchy foods and does very well when combined with root vegetables or lentils.

The seeds can be eaten raw, crunched between the teeth. They have a hot, fiery, and bitter flavour and can leave the tongue feeling numb.

When cooked, this is eased somewhat, allowing a cumin-thyme flavour to come through.

They should be crushed slightly before using to release the oils, or dry roasted in a hot pan before crushing. Use immediately after crushing.

If you are not familiar with it's taste, use in moderation adding more gradually over time.

Ajowan seeds contain the essential oil thymol which has strong germicidal, anti-spasmodic and fungicidal properties. 50% of the essential oil found in Ajowan is Thymol, the highest amount found in any plant.

Ajowan is used in India as a remedy for indigestion and colic. Poultices using the seeds are used to relieve asthma and arthritis.

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