An exceptional product, harvested from an equally exceptional terroir! Ethiopian adjwain’s seeds are smaller, stronger, complex, and more intense than their Indian counterpart. Unavoidable in Ethiopian cuisine.
Use it wherever you want to add an herby kick. Its seeds are generally used whole to preserve both its characteristic flavor and its crunchy texture. They can be a good substitute for thyme.
Adjwain seeds are very tiny but carry a strong flavor. To be used sparingly.