I am growing Ajwain as a spice this year and have been studying its use on the internet but I was wondering if anyone here has personal experience of using it - would welcome your thoughts or ideas :)
Ajwain is used in Indian( especially Southern Indian) cooking as both a digestive and to reduce the `oiliness` of fish and the frequent use of coconut.
We use it in various Dhals-eg Chana Dhal in an equal proportiion with caraway seeds
thanks :) are you of asian origin, just curious because I appreciate the authentic use
do you just use the leaves chopped