Ajwain, ajowan, or Trachyspermum ammi—also known as ajowan caraway, thymol seeds, bishop's weed, or carom—is an annual herb in the family Apiaceae. Both the leaves and the seed‑like fruit of the plant are consumed by humans. The name "bishop's weed" also is a common name for other plants
Biennial. Delicious seeds are used for flavoring many dishes, from desserts to soups. The leaves are used in salads, stews, and sauces. Also medicinal.
Caraway seeds (also known as caraway or Persian cumin) have a pungent and anise-like flavor and aroma. This seed is used primarily as a seasoning for hearty breads such as rye. Caraway seeds also add interesting flavor meats in the form of a dry-rub or mixed or to add complexity to soft cheeses.
Closely related to thyme, ajowan seeds are often used in lentil dishes and South Asian cooking. Roasting the seeds in ghee or neutral oil brings out their essential flavor. Although ajowan looks like a seed, it is technically a fruit.
Count: 250
8-12 hours of Sun
Sprouts in 10-20 Days
Ideal Temperature: 60-65 Degrees F
Seed Depth: 1/4"
Plant Spacing: 8-10"
Frost Hardy: Yes
Carum carvi
Growing Tips: Direct sow in fall or early spring. Seeds are produced the second year; collected when mature but before dry seed-heads shatter. Leaves and carrot-like root also edible.
These are the seeds of Trachyspermum ammi Plant and have aromatic smell and pungent taste. Ajwain is also known as Ajwain, bishop's weed, Ajwain caraway, carom seeds, or Thymol seeds. Ajwain resembles parsley and features grayish color with egg shape. Its taste is very high in density that even a small amount of Ajwain gives a noticeable flavor to your dish.
Ajwain Seeds are known as first originated in Sub continent and Middle Eastern Region. Some sources shows that Egypt, Iran and Afghanistan are also the place of origin of Ajwain. In India, Ajwain is very common and that’s why it Rajasthan and Gujarat are producing Ajwain for India, and Rajasthan is producing 90% of the total Ajwain Consumption.
Biennial. Delicious seeds are used for flavoring many dishes, from desserts to soups. The leaves are used in salads, stews, and sauces. Also medicinal.
Caraway seeds (also known as caraway or Persian cumin) have a pungent and anise-like flavor and aroma. This seed is used primarily as a seasoning for hearty breads such as rye. Caraway seeds also add interesting flavor meats in the form of a dry-rub or mixed or to add complexity to soft cheeses.
Closely related to thyme, ajowan seeds are often used in lentil dishes and South Asian cooking. Roasting the seeds in ghee or neutral oil brings out their essential flavor. Although ajowan looks like a seed, it is technically a fruit.
Count: 250
8-12 hours of Sun
Sprouts in 10-20 Days
Ideal Temperature: 60-65 Degrees F
Seed Depth: 1/4"
Plant Spacing: 8-10"
Frost Hardy: Yes
Carum carvi
Growing Tips: Direct sow in fall or early spring. Seeds are produced the second year; collected when mature but before dry seed-heads shatter. Leaves and carrot-like root also edible.
These are the seeds of Trachyspermum ammi Plant and have aromatic smell and pungent taste. Ajwain is also known as Ajwain, bishop's weed, Ajwain caraway, carom seeds, or Thymol seeds. Ajwain resembles parsley and features grayish color with egg shape. Its taste is very high in density that even a small amount of Ajwain gives a noticeable flavor to your dish.
Ajwain Seeds are known as first originated in Sub continent and Middle Eastern Region. Some sources shows that Egypt, Iran and Afghanistan are also the place of origin of Ajwain. In India, Ajwain is very common and that’s why it Rajasthan and Gujarat are producing Ajwain for India, and Rajasthan is producing 90% of the total Ajwain Consumption.