- Ajwain originated in the Middle East, possibly in Egypt and the Indian Subcontinent, but also in Iran, Egypt and Afghanistan.
- This is a very minor spice in terms of volume of production as well as in terms of its usage, both in India as well as in International markets.
- Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent.
- It tastes like thyme or caraway, only stronger. Even a small amount of raw ajwain will completely dominate the flavor of a dish.
- In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil.
Healthy fact of eating Organic food:
- Free from chemicals
- Organic food has low fat content
- Organic food has low sugar content
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