spice

Roasted ground ajwain

Ajwain

2.2 g1 teaspoon

7 g1 tablespoon

Roasted ground ajwain bulk density about 2.2 g per level teaspoon.

Roasting creates the flavour; no other spice truly mimics ajwain’s thymol bite.

• 
  Ajwain seeds

  Dry-roast for 30–60 seconds, cool and grind; use the same weight, or 10% more if freshly ground.

• 
  Carom seeds

  Same as ajwain seeds: roast briefly and grind; use the same weight.

Bhunee Chaat

Paatra Indian Salad