AJWAIN FROM BISHOPS WEED

Ajwain aka Carom, Ajowan, Bishop's Weed and Seeds Of Bishop's Weed, is an rare spice except in the Asia area. The smaller seed-like fruit of the Bishop's Weed plant, egg-shaped and light gray in color. Ajwain is similar to parsley, also many confuse it with the lovage seed.

Ajowan in the raw has a smell like thyme. It has a stronger odor and the taste is so slight but slightly smelly and bitter. If it is added to dishes, Bishop's Weed will be the dominant flavor. If it used in Indian cuisine it will usually be dry roasted or fried in ghee,which is slowly melted butter.

The beginning of Ajwain was in the Middle East around Egypt but still used in Iran and Afghanistan. Today, it is mainly grown in the India region. It has also been used in berebere which is an Ethiopian spice blend.

The part of Ajowan that is used is the dried fruit that actually look like seeds. The flavor can be improved by roasting in a dry pan. An ordinary use is with lentils, and if cooked with beans it has a reputation of decreasing the gassy effect from the beans. It is used with cumin in many dishes around the world.

Ajwain is called omum in the southern part of India. Omam water is the water distilled from the seeds . This water is a household medicine not only in south India but also in Sri Lanka, Malaysia and some Arabian countries.

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