How to Select
• Ajwain is mostly sold as whole seeds, as that is the most common form in which it is used in Indian cooking.
• Choose seeds that look crisp and fresh, and have a strong aroma.
• Checked the date of packing and choose a recent lot, as very old stock would have lost much of its aroma.
• Avoid buying from open bins to avoid contamination. When buying packaged also, inspect it as well as possible to avoid contamination by stones, debris, etc.
• If you require ajwain powder, buy the whole seeds and grind at home.

Culinary Uses
• Thanks to its strong aroma and distinctive taste, ajwain is used in small quantities as part of the tadka for many dishes, especially dals and subzis.
• It may also be used in the batter used for bhajias to enhance the aroma and ease digestion.
• You can also add a little ajwain when preparing the dough for paratha, as it imparts a wonderful, penetrating aroma when the paratha roasts on the griddle.
• It is also added to pickles for its preservative qualities.
• Ajwain helps reduce the flatulence causing effect of beans. It also aids in digestion.
• Being a good digestive, it added to the buttermilk served after a meal or eaten in dry roasted form.
• Add thyme to your favourite pasta sauce recipe. Season soups and stocks with fresh thyme.

How to Store
• It can be kept fresh in a tightly sealed glass container in a cool, dark and dry place.
• It will stay fresh for a year.