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Brew Butlers' additives & adjuncts Database

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Ajowan
Herb

Type Herb
Use Boil

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Ajowan seed (also known as carom seed) is native to southern India and is used commonly throughout southern Asia and the Middle East. It smells and tastes a lot like very strong thyme, though slightly more peppery and with a lightly bitter aftertaste. Dry roasting Ajowan or frying it in oil mellows the flavour and brings out a caraway taste.