Ready to Eat. Pooja Worship Items. Personal care. Dabur Collection. Add to cart. Love 2. Storage: Keep away from humidity. Product Details. Reference G No comments. Add to wishlist. Shop by Recipes. Recently Viewed. Both the leaves and the fruit pods often mistakenly called seeds of the plant are consumed by humans. The small fruit pods are pale brown and have an oval shape, resembling caraway and cumin. It has a bitter and pungent taste, with a flavor similar to anise and oregano.
They smell almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. Even a small amount of fruit pods tend to dominate the flavor of a dish. The fruit pods are rarely eaten raw; they are commonly dry-roasted or fried in ghee, clarified butter.
This allows the spice to develop a more subtle and complex aroma. In Indian cuisine it is often part of a baghaar, a mixture of spices fried in oil or butter, which is used to flavor lentil dishes. It is considered to be an antiflatulent, a spice which reduces the gaseous effects of beans and other legumes. In Afghanistan the fruit pods are sprinkled over bread and biscuits.
Product Item List Cloves. Dry Ginger. Turmeric Powder. Black Pepper. White Pepper. Free shipping in Hong Kong! See our Shipping Policy here. Buy with confidence. A household staple of the Indian Spice Rack, Carom Seeds are used to add flavour similar to parsley and thyme in asian cooking. Slightly fry in oil to release the aromas and herbal flavours locked within, just like traditional Indian home cooking.
Powdered, they can be used like any dry spice. Carom Seeds Ajwain Cooking Notes:. Usage: Use spice directly, no need to grind. Pound first for seconds in pestle and mortar to release more flavour before cooking. Pairs with vegetable and fish curries. Recipe: Veggie Pakoras. Carom Seeds Ajwain Technical Notes:. They are India's answer to Parsley. Used in the seed form, Carom seeds are slightly fried in oil to release their flavour, then added to sauces and stews to flavour them.
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