Derived from the Ajwain seed, Ajwain powder's taste is slightly more bitter but almost identical to that of time Thyme. Its pungency is reminiscent of Oregano, with a kick that could make you think its Cumin, and an pleasant aftertaste with anise-like qualities.
One teaspoon usually does it for a big pot of food, as a little goes a long way. Ajwain powder is commonly used in Indian, Pakistani, and Middle Eastern cooking for curries, meat and rice dishes, breads, and generously flavoring snacks.
Also known as: Carom Powder or Bishop's Weed