Topic: Ajowan seeds

[Dylan]

I notice in the Ebooks, Recipes and Software section there's a recipe for a gravy using Ajowan seeds (I think Pete posted it).
Has anybody tried them? Could they be another component of that "restaurant taste"? They're an ingredient I've never come across before.

[Blondie]

FAO Dylan,

I have recently tried using Ajowan seeds in 2 different recipes for base sauce and do not think that they are "the missing taste". They are a very strongly flavoured aromatic seed which are very readily available in my locall area from asian grocers.
I hope this is of some help but sadly I don't think it's the answer you were hoping for, in fact I would go so far as to say the flavour detracted from some promising results that I have recently been achieving,
cheers anyway
Blondie

[curryqueen]

Hi,  Ajowan seeds = in English terms oregano seeds.  I used these when I made the Curry House gravy which I found to be very good and it had a different aroma shall we say to my usual gravy.  Then I made several of the dishes that were given to us by Pete and had a very pleasant surprise!

[Mark J]

"The secrets of the Indian restaurant chefs revealed" base gravy also uses these (and its a very good gravy)