what does ajwain taste like?

A bit bitter, with an aroma very similar to thyme though their strident flavour shares more with anise and oregano. 

tips, tricks & hacks

• Use as part of a tarka – the spiced ghee that is poured over finished curries and dhals in a process known as ‘tempering’. 
• Add crushed seeds to the dough for Indian breads – particularly for feathery, layered parathas. 
• Add to a biscuit dough for a bitter, herbal counterpoint to rich and crumbly shortbread. 
• Combine with plain flour, baking powder, water and rapeseed oil in a samosa dough. 
• Add to a chaat masala mix to flavour roast potatoes. 
• Use in a spice blend to flavour deep-fried pakoras and bhajis. 

easy meal idea

Cod in Indian-spiced batter

This is based on a recipe from leading Indian chef Atul Kochhar.

1. Add ½ tsp crushed Ajwain Seeds to a bowl with ½ tbsp grated ginger, ½ tbsp grated garlic, ½ tsp chilli powder, ½ tsp amchoor, ½ tsp garam masala, 1 tbsp cornflour and 100g gram flour. Mix in 120ml sparkling water, or enough to attain a thick, gloopy batter. 
   
   
2. Marinate cod fillets in the batter for 10 minutes, then deep-fry in batches until crisp and golden on the outside and cooked through (the precise oil temperature and cooking time depends on the size of your fillets, which will range from 175C and 6 minutes for large fillets to 190C and 3 minutes for small ones). 
   
   
3. Remove the crisp battered fish from the pan, drain on kitchen paper, season with salt and serve straight away, with chips and perhaps some Indian-spiced mushy peas.