Ajowan

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Ajowan

Technical guide

Ingredients Ajowan
Origin India
Net weight 30 g
Conservation / Utilisation In a dry, dark place such as a closed cupboard.
Price incl. tax €4.90

Ajowan has the scent of a slightly minty thyme.

Conseil To flavor legumes (chickpeas, lentils) and poultry or a good rice. It can be roasted ground in a mortar before using it.

The words of Olivier Roellinger

Ajowan brings an herbal note of aromatics and its bitterness lightens rich dishes.
Ajowan replaces thyme in dishes. It pleasantly scents grilled poultry, rice but also all summer vegetables (eggplant, tomatoes, zucchini).
Ajowan goes well with coriander and cumin. Use it sparingly, because its flavor is strong and could mask the perfumes of other spices.

Story

Originally, Ajowan would come from the Middle East. The Sanskrit word "yavani" means "Greek spice" in reference to the ancient Greek possessions in the Middle East during Antiquity.
The ancient Romans thought it was a variety of cumin. It is also called "Ethiopian cumin" and looks like a miniature cumin seeds.
Ajowan being composed of thymol essential oil, its thyme fragrance appears especially after it is crushed. It is also designated as the "Indian thyme", that shows the versatility of these appearances according to the cultures where it occurs.
Today, Ajowan crops are mainly in India.