Ajwain is very aromatic but less subtle in taste. It is slightly bitter, pungent and strong. Even a small amount of ajwain dominates the taste of a dish. In India, ajwain is never used raw, but is either roasted or fried in ghee, which is done to develop a stronger and more promimore...
Ajwain is not very common in our days; its usage is almost confined to central asia and northern india, particularly the north west (punjab, gujarat). Ajwain also enjoys some popularity in the arabic world and is found in berbere, a spice mixture of ethiopia which both shows indimore...
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