Ajwain Seed

ajwain seed is uncommon in Europe and is used mostly in Central Asia, the Punjab and Gujarat. It also enjoys popularity in the Arab world and is found in the Ethiopian spice mixture berbere. The strong aroma of ajwain is enhanced by roasting or frying and it goes well with potatoes or fish, although legumes are the most important field of application. Indian vegetarian dishes are commonly flavoured with ghee (perfumed butter fat) containing ajwain. As with most aromatic spice compounds, ajwain is lipophilic and dissolves much better in fat than in water. Thus, frying in ghee not only enhances the fragrance due to the high temperature but also extracts the flavour into the fat, allowing it to be dispersed throughout the food. Tadka dhal, a typical lentil recipe, starts with dried and washed lentils cooked with turmeric until tender. The lentil puree is then flavoured using salt and a tadka, a mixture of spices fried in ghee. Cumin, dill and ajwain seeds are fried until they turn brown and evolve a strong aroma, garlic or asafoetida (and possibly grated ginger) are added and after some more frying the tadka is poured over the cooked lentils. In South Indian cuisine, tadka-like preparations are applied to dried legumes and also to green vegetables and boiled rice.