Alamgeer Ajwain Seeds
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Ajwain seeds are best known for flavouring parathas and puri dough, giving these everyday flatbreads their distinctive savoury, slightly sharp taste. Alamgeer Ajwain Seeds are whole carom seeds, small and ridged, with a strong, warm aroma released when they are dry roasted or added to hot oil. In home cooking, ajwain seeds are a familiar addition to dals, potato curries and vegetable stir-fries. They are often tempered in hot oil or ghee at the start of cooking to bring out their flavour before other ingredients are added. Many cooks also mix a pinch into bread and pastry doughs, particularly for parathas, puris and savoury snacks. For the best results, dry roast or fry the seeds briefly before use, as this helps release their full flavour into a dish. A small amount goes a long way, so add gradually and taste as you cook. Store Alamgeer Ajwain Seeds in a cool, dry place, away from direct sunlight. Keep the container tightly sealed after opening to preserve their aroma and flavour for longer. This makes them easy to keep on hand for regular use in everyday Indian and Pakistani cooking, ready whenever a recipe calls for that familiar ajwain warmth.
Ingredients, nutrition and allergen information can change. Always check the packaging before you eat or use a product.
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