أفضل Ajwain للطبخ في المنزل

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Thyme-adjacent, sharper, the seed Indian cooks throw into dough and tadka.

In the International Cuisines books, Ajwain is not decoration. Add it where the recipe puts it: early if it needs fat and time, late if it is perfume.

Taste Ajwain before you empty the spoon. Fresh jars smell like themselves; tired ones smell like dust. Buy the smallest amount you will finish.