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Natco Ajwan Seeds
Description
Ajwan seeds are tiny, ridged seeds (also known as ajowan, ajwan, lovage or carom) which come from the thymol plant Carum copticum, native to southern India. Used as a spice, these ajwan seeds have a distinctive flavour with peppery notes and a thyme-like aroma when rubbed or crushed.
In Indian cookery, ajwan is often partnered with dals, flatbreads, such as parathas, or crackers, added whole and used to lift these dishes with its sharp taste. It is also a popular spice in Indian pickles. Mix ajwan seeds with crushed garlic and lemon juice and brush over fish fillets before baking or grilling them for a simple but effective flavouring.
Quick Comparison
| Settings | Natco Ajwan Seeds remove | Sun Brand Hot Bengal Mango Chutney remove | Sun Brand Madras Curry Powder 125g remove | Sun Brand Sweet Sliced Mango Chutney remove | Natco Ground Garam Masala remove | Punjabi Poppadoms remove |
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| Price | 2.19€ | 6.19€ | 6.19€ | 6.19€ | 2.25€ | 2.19€ |
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| Content | Ajwan seeds are tiny, ridged seeds (also known as ajowan, ajwan, lovage or carom) which come from the thymol plant Carum copticum, native to southern India. Used as a spice, these ajwan seeds have a distinctive flavour with peppery notes and a thyme-like aroma when rubbed or crushed. In Indian cookery, ajwan is often partnered with dals, flatbreads, such as parathas, or crackers, added whole and used to lift these dishes with its sharp taste. It is also a popular spice in Indian pickles. Mix ajwan seeds with crushed garlic and lemon juice and brush over fish fillets before baking or grilling them for a simple but effective flavouring. | Sun Brand hot Bengal mango chutney is perfect with a traditional Indian curry or as a dip with poppadoms. It’s also great for livening up the humble cheese sandwich. The chutney is made by macerating whole mangoes in vinegar and spices for several weeks. This mixture is then cooked down into a thick chutney. Sun Brand hot Bengal mango chutney is fruity with a strong chilli kick – perfect for people who like things spicy. A medium hot mango chutney and a mild mango chutney from Sun Brand are also available. Sun Brand is made by Merwanjee Poonjiajee & Sons, who have been making chutney and curry in Bombay (now called Mumbai) since 1876. These chutneys and curry powders were such high quality that they were among the first of their kind to be exported from India. Sun Brand products are still made using traditional recipes that have been handed down in the Merwanjee and Poonjiajee families for generations. Ingredients: sugar, mangoes, vinegar, raisins, spices, chillies, ginger. | Sun Brand madras curry powder is of such high quality that it was one of the first curry powders to be exported from India. Sun Brand madras curry powder is expertly blended from 16 spices to give a huge depth of flavour with medium heat. To make the base for a classic curry, add 1-2 tablespoons of madras curry powder to a frying pan with oil, diced onions and crushed garlic. Fry and stir until the spices are intensely fragrant, then add chopped tomatoes or coconut milk to make the sauce. You can also mix Sun Brand madras curry powder into natural yoghurt to make an aromatic marinade for chicken or lamb. Thread chunks of the marinated meat onto skewers and grill or barbecue for an effortless meal. Just a pinch will transform vegetable dishes, or even shake into soups for warmth and an exciting burst of flavour. This 125g tin is ideal for home store cupboards. A larger 500g tin of Sun Brand madras curry powder is also available. Sun Brand is made by Merwanjee Poonjiajee & Sons, who have been making chutney and curry in Bombay (now called Mumbai) since 1876. These chutneys and curry powders were such high quality that they were among the first of their kind to be exported from India. Sun Brand products are still made using traditional recipes that have been handed down in the Merwanjee and Poonjiajee families for generations. Ingredients: coriander, turmeric, chilli, garlic, cumin, fennel, bay leaf, salt, fenugreek, mustard, pepper, dry mango, ginger, cloves, cinnamon, gram (lentil powder). Contains allergens: mustard. | Sun Brand sweet sliced mango chutney is the ideal accompaniment to Indian meals for all the family. Add fruitiness and mild spice to a chicken curry, use as a dip for poppadoms, or even spread in a cheese sandwich as an alternative to pickle. The chutney is made by macerating whole mangoes in vinegar and spices for several weeks. This mixture is then cooked down into a thick chutney. Sweet sliced mango chutney is the mildest mango chutney from Sun Brand, with juicy chunks of mango throughout. A hot mango chutney and a medium hot mango chutney from Sun Brand are also available. Sun Brand is made by Merwanjee Poonjiajee & Sons, who have been making chutney and curry in Bombay (now called Mumbai) since 1876. These chutneys and curry powders were such high quality that they were among the first of their kind to be exported from India. Sun Brand products are still made using traditional recipes that have been handed down in the Merwanjee and Poonjiajee families for generations. Ingredients: sugar, mangoes, vinegar, raisins, spices, chillies, garlic. | Garam masala is the term given to a traditional north Indian mixture of spices, with garam masala meaning literally a blend of warm spices. There are many versions of garam masala, from state to state and from family to family, with family recipes closely-guarded secrets. Readymade garam masala offers the busy cook a quick and convenient version. Classic garam masala spices include cumin, coriander, cardamom, cinnamon, cloves and peppercorns, which are dry-fried to enhance their aroma then finely ground. Garam masala is traditionally added to dishes such as curries at the end of their cooking time, stirred in to add an extra hit of fragrant spices just before serving. Ingredients: Coriander, cloves, bay leaves, black pepper, cumin, chilli, stoneflower, cassia, fennel, black cardamon, clove leaves, triphala, star anise | Punjabi poppadoms are lentil wafers, made from ground urid dal, and flavoured, in traditional Punjabi style, with cracked black peppercorns, which give a distinctive fiery and aromatic note. Crisp-textured poppadoms are a hugely popular snack, often served as a pre-meal appetiser with drinks such as refreshing lager or gin and tonic. These tasty poppadoms simply require grilling in order to cook them, making them quick and easy to prepare and also a healthier option than the deep-fried poppadoms usually served in Indian restaurants. Preheat the grill, place a few poppadoms spaced well apart on a grill tray or baking sheet and place under the hot grill. As they heat up, the wafers quickly bubble and expand, crisping up. Watch them like a hawk so as to avoid burning, using tongs to turn them over and remove them once they’re cooked. Serve with chutneys, pickles and refreshing yogurt dips. Ingredients: Urid flour (86%), black pepper, salt, asafoetida, sodium bicarbonate, vegetable oil and spices. |
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