Steenbergs Ajowan complements the flavours of carbohydrates and vegetables well, but the seeds are deceptively strong so use sparingly until you get the hang of them. Ideal for adding a bit of flavour to savoury baking, e.g. cheese biscuits, or lightly dispersed through bread; you should crush them before using them. As an Indian spice, you could try ajowan in parathas, puris, bhajias, savoury pastries, spicy potato dishes and green beans.
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