Sometimes called bishop’s weed, ajwain is a leafy plant that’s in the same family as parsley. Though the leaves are edible, the seeds are most commonly used and can be cooked with whole or ground—the seeds are firm and super flavourful, so having the powdered version on hand is a great way to start dabbling in adding it to simple curries or slow-cooked, saucy legumes. Said to help digestion, ajwain has an aroma and a slightly bitter flavor like that of thyme or oregano, and is often used in chutneys and samosa recipes.
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