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Middle Eastern, African, and Indian cooking usually in their whole form. They lend a flavor that is savory and somewhat bitter and are said to lessen the bloatedness related to indigestion. Ajwain goes well with light proteins, legumes, and in curries, and is combined with turmeric, paprika, cumin, fennel, and coriander and more especially in Indian culinary dishes and snacks.
Certified organic ajwain whole
How to use
Ajwain is commonly used in baked goods, breads, vegetables, beans and more. In the Middle East, the spice is used in both meat and rice dishes. In India, the spice is paired with other spices in which ajwain is fried in oil to flavor lentil dishes,snacks, confectionary and condiments. Seeds are typically dry-roasted or fried in ghee or oil.
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