Ajwain, known in the UK as carom seeds, is a small seed with a big aroma, close to thyme with a gentle bitter edge that settles as it cooks. This is the East End Foods brand, and E.E. is the short form you will see on their packs. The 20×100 g format means twenty individual 100 g packs, so two kilograms in total, with each pack sealed to keep the seeds fresh.
Serving and Cooking: Ajwain gives the most flavour when tempered. Heat a little oil or ghee, add the seeds and let them crackle briefly before adding the rest of the dish. Lightly crushing the seeds first releases even more aroma. They are excellent in pakora and bhaji batters, worked into bread doughs, and stirred into lentil and vegetable dishes. A pinch is usually enough.
Keep in a cool, dry place away from direct sunlight. Reseal or transfer to an airtight container once opened to preserve the aroma.
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