Ajwain is an aromatic seed widely used in South Asian cooking. It has a strong, warm profile with a note reminiscent of thyme.
How to use it. Toast a pinch in oil or ghee before adding vegetables, pulses or dough. Use it sparingly so it does not overwhelm the other seasonings.
Best for. Tadka for dals, pakoras, parathas and flatbreads needing a more pronounced aromatic note.
Schani in a 400 g format. Add it to your order with delivery to Spain and Portugal. For appropriate use and storage, consult the brand guidance supplied with the item before adding it to your kitchen routine.