Ajwain - Bishops weed
Description
Ajwain berries are commonly dry-roasted or fried in Indian ghee (clarified butter).
This process allows the spice to develop a more subtle and complex aroma.
Ajwain's small seed-like berries are pale brown , which resemble the seeds of other plants in the family Apiaceae such as caraway, cumin and fennel.
They have a bitter and pungent taste, with a flavor similar to anise and oregano. They smell almost exactly like thyme because they also contain thymol, but they are more aromatic and less subtle in taste, as well as being somewhat bitter and pungent.
Even a small number of fruits tends to dominate the flavor of a dish.
It is widely used in the cuisine of the Indian subcontinent, but it is also an important ingredient for herbal medicine practiced there. In Afghanistan, the fruits are sprinkled over bread and biscuits
Features
- Cooking
- Gourmet cooking
- Spicy
Instructions
Women who are pregnant should not use Ajwain due to potential adverse effects on fetal development, and its use is discouraged while breastfeeding.
In high amounts taken orally, bishop's weed is considered to be toxic and can result in fatal poisoning.