Ajwain

Ajowan

What it is

It tastes overwhelmingly of thyme, because it contains the same compound — thymol — at a far higher concentration than thyme itself. Indian cooks use it in fried doughs and lentil dishes, traditionally because it is thought to settle the stomach.

In the kitchen

Crush it between your palms as it goes in. A tiny amount is enough — used generously it takes over everything.

Goes with

Chickpea flour Potato Red lentil Ghee Turmeric Cumin Chili pepper Garlic

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