Ajwain is used as a spice, especially in Oriental and Arabic cuisines. The plant originates from India but has been domestic in the Mediterranean region for a very long time. The seeds, as well as the leaves, are used. With this caraway variety, the flavour of the caraway mixes with the one of the thyme. Thereby, a very intense, peppery, nearly burning, and unbelievably delicious flavour, which is traditionally used in curries and pilaf, emerges. If you add a couple of seeds to the cooking water of potatoes or legumes like chickpeas, these get more digestible. The effect of Bishop's Weed is comparable to the one of Common Caraway. You can also drink tea made out of it for digestive problems and flatulence as Ajwain is said to be anticonvulsant and debloating. Equally, liqueur or booze made of Bishop's Weed is thinkable.
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