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Glossary Asian food and cooking / Term

Ajowan

Of the same family as parsley and cummin, the seeds look like parsley or celery seeds, but have the flavor of thyme. It is used in Indian cooking, particularly in lentil dishes that provide the protein in vegetarian diets, both as a flavoring and as a carminative. It is one of the seeds used to flavor the crisp-fried snacks made from lentil flour.

Permanent link Ajowan - Creation date 2020-08-29


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