Content: Ajwain seeds are egg shaped and grey in colour it has a pungent and slightly bitter taste with a distinctive aroma it has a sharp hot and burning taste on the tongue ajwain is one of the main herbs in indian cuisine which gives out a hot pungent flavour it has a strong flavour which goes well with any indian dish especially north indian dishes ajwain is often part of the tadka in a dish it is used in small quantities and almost always used cooked the aroma and flavour of ajwain is used to enhance rotis parathas rice pakodas tempering in dal salad dressings the seeds are stimulant and are useful in counteracting spasmodic disorders it is a good digestive add thyme to your favorite pasta sauce recipe.

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