Description
Trachyspermum copticum
Little known in our cuisine, the ajowan nevertheless gains to be, both for its gustatory and digestive values. The aromatic ajowan seeds have a pronounced and slightly spicy flavor that evokes a mixture of thyme and cumin. Their warm, bitter and anise-like fragrance is really revealed when the seeds are a little crushed.
This spice is used in particular in Indian cuisine as an ingredient in some curries, in vegetarian dishes, breads and pastries. In Europe, it is added to legume dishes or fish marinades. Ajowan is an original alternative to the use of thyme.
The medicinal properties of ajowan are mainly related to the digestive sphere. When chewed, the seeds stimulate digestion and have a carminative effect, which is why they are readily associated with the cooking of legumes.
Associated recipes
