Ajwain seed in cooking There is always the possibility of flavor overlap when you collect spices. What will the new spice taste like? Does it really make sense to reduce my pantry space? These are questions I find myself asking often and I always give in. An ounce equals a dollar, I tell you. One ounce. With spices, it is often worth the risk. Ajwain is a bit like a greatest hits collection of common herbs and spices. Although it tastes like thyme, there is some oregano-like heat, a bite that reminds you of cumin and an aftertaste that might remind you of anise. Ajwain, however, is a strong and distinct spice. These flavors are combined into something completely new by ajwain, which takes them from their natural habitats. It is a member of the parsley family, but the leaves can also be eaten. Most ajwain today originates from India and is used in many Indian dishes. It is also known as carom ...
