Tinfoil Chef

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For the first post about specific spices I’m going to start with one I’ve never heard of before. I read about this one and I’ve added it to the list of spices that I’d like to try someday.

Ajwain, also called “Bishop’s Weed” is popular in India. Both the the fruit and leaves are used. The fruits are hard, small and oval in shape and are said to look like cumin or caraway in shape.

It’s pungent and slightly bitter taste that is supposed to have a musty character between that of Anise and Oregano. Rarely used raw, it’s usually dry roasted or fried in clarified butter. It’s also said to reduce the (ahem) “gaseous effects” of beans. (THAT ought to make it popular all by itself!)

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