Other Common Names: Ajwain, Bishop's Weed, Carum Seed.
Botanical Name: (Carum ajowan)

Description & Use: Small, pale-brown seeds that look like celery and are collected from an annual which is cultivated in Northern India and Iran. Ajowan has a distinct 'thyme-like' flavour. Add to vegetable curries, steamed cabbage, carrots, potato and pumpkin. Use in slow-cooked dishes when the flavour of thyme and a slight peppery spiciness is wanted. Delicious in savoury biscuits and pastries.

SEEDED SAVOURY BISCUITS
(Makes 20-30)


1 ¼ cups plain flour
2 teaspoons Herbie's Spices Ras el Hanout
75g butter
¾ cup grated tasty cheese
2 teaspoons Herbie's Spices Ajowan seeds
1 teaspoon Herbie's Spices Nigella seeds
1 egg yolk from a large egg or 2 from small ones

Grease a baking sheet and preheat oven to 190o C. Sift the flour and Ras el Hanout into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the grated cheese and both types of seeds. Lightly whisk the egg yolk and stir into the dry mixture to make a firm dough that will hold together. Add a small amount of cold water if necessary. Wrap the dough in plastic film and chill for about ½ an hour. Roll out the dough on a floured surface to desired biscuit thickness (about 3mm). Cut into shapes, place on the prepared baking sheet and chill again for 15 minutes. Bake the biscuits for about 20 minutes until bubbling and golden. Cool for a few minutes on the tray, then remove to a wire rack until completely cooled. Store in an airtight container.