Azhgon

In cooking, spices and seasonings occupy a special place, since it is due to their use that the most ordinary dishes acquire a unique taste and simply an indescribable aroma. Such wonderful fragrant products include ajgon. True, it is not as widespread as the more familiar black for us - red pepper, dill seeds or cinnamon. But do not neglect this spice, depriving yourself of pleasure in cooking.

Azhgon is an annual plant with a straight stem, on which there are many branches with seeds. These fruits grow on umbrellas collected in thin stems. In color, ajgon seeds can be either green or dark brown, which directly depends on their degree of maturity. By the way, Ajgon is also known by other names - in particular, Iowan or Indian cumin.

Interestingly, it is customary to eat not only ajgon seeds, but also the leaves of the plant. They are distinguished by a sharp burning taste and spicy aroma, which is compared with the usual dill or anise for us, but more pronounced.

The most widespread use of ajgon as a seasoning was received in the countries of Central Asia and India, but in our large stores it can also be found. Ajgon is also included in a seasoning blend we know well called "curry. " For example, in India, this aromatic mixture is added when preparing dishes from vegetables, and in African cuisine it is used in meat dishes.

Ajgon seeds are very popular in Central Asia. For example, in Kyrgyzstan, many hostesses like to cook meat and vegetables seasoned with azhgon. In addition, it is customary to marinate vegetables and mushrooms with it, add this seasoning to sauces. In cold snacks, flour products and second dishes, Ajgon is often added in Uzbekistan.

Ajgon is also highly appreciated in Turkmenistan, where it is used in the preparation of meat and fish dishes, not bypassing pilaf and porridge. Often ajgon is part of sausage, which is traditionally made of lamb and horse meat in Turkmenistan. This is due not only to the rich aroma of this spice, but also to the ability of ajgon to provide longer storage of meat products.

In general, culinary experts recommend purchasing ajgon in the form of whole seeds, which must be fried immediately before cooking without oil, and then ground. Thanks to this method, it is possible to help reveal the aroma of the spice completely. Ajgon seeds are stored in a dry and dark place, preferably in a sealed glass dish.