Description
Carum copticum, commonly known as Ajwain or Ajowan, is an herb native to the Indian subcontinent and the Middle East. It is valued for its culinary and medicinal properties. Ajwain seeds are the most commonly used part of the plant and are known for their pungent and slightly bitter taste. Ajwain seeds are often used in cooking to add flavor to dishes, especially in Indian cuisine. They are a common ingredient in spice blends like garam masala and are used to season various dishes, including bread, curries, and snacks
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