It is an annual herb, bearing feathery leaves and red flowers. The flavor of the seeds can be intensely bitter and hot, but crushing and cooking them can release their flavors and help to mellow their essence. Ajowan is particularly suited for legumes, root vegetables and fish.
Ajowan contains the essential oil thymol, often used in medicines that soothe throat irritations or reduce cough. In India the seeds are used as a remedy for indigestion, as well as to relieve asthma and arthritis.
Nutritional information coming soon!
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