Fennel seeds are often used in cooking to add flavor to dishes. They are quite similar to the ajwain seed, which is also used in cooking.
So what is the difference? Fennel seeds are larger and have a milder flavor profile than the ajwain seed. They’re also slightly sweeter in taste.
Ajwain has a sharper flavor profile and is used in dishes to balance out flavors. They are often dry roasted or fried before use, but can also be added whole when cooking. Read on for more information on fennel seeds versus ajwain!
What are Fennel Seeds?
Fennel seeds are the seeds from a plant that is related to anise and dill. Fennel grows in different parts of Europe, Africa, and Asia. The plant has been used for medicinal purposes for centuries, dating back to ancient Greece. It has been used to fight digestive issues, bad breath, headaches, and coughing.
What are Ajwain Seeds?
Ajwain seeds are a variety of the carom plant, which is native to South Asia. They’re typically found in Indian cooking and dishes with a heavy spice profile. Ajwain has a strong flavor and scent that can be described as “medicinal.” It’s used in dishes to balance out flavors and is often dry roasted or fried before use.
How are Fennel Seed Different from Ajwain Seed?
Fennel seeds are larger and have a milder flavor profile than the ajwain seed. They’re also slightly sweeter in taste. Ajwain has a sharper flavor profile and is used in dishes to balance out flavors. They are often dry roasted or fried before use, but can also be added whole when cooking. Fennel seeds have been linked to helping with digestive problems, while ajwain has been linked to being an stimulant.
Conclusion
Both fennel and ajwain seeds can be used in cooking, but the flavor profile of the two is slightly different. Fennel has a milder flavor that can be used in a variety of different dishes. Ajwain is a bit stronger in flavor and is often used in Indian dishes.