Small, pale-brown seeds that look like celery and are collected from an annual which is cultivated in Northern India and Iran. Ajowan has a distinct ‘thyme-like’ flavour.

Add to vegetable curries, steamed cabbage, carrots, potato and pumpkin. Use in slow-cooked dishes when the flavour of thyme and a slight peppery spiciness is wanted. Delicious in savoury biscuits and pastries such as samosas and pakoras. Produce of India packed in Australia.