What is Ajwain?

 

Ajwain, pronounced aj-o-wen, is a member the Umbelliferae Family, which includes dill and caraway, as well as cumin. It is most commonly found in Indian cuisine, also known as carom or bishop's weed. It's especially well-suited for delicate vegetarian dishes found in Gujarat.

Spice Description

Ajwain is a spice made from seeds. The grayish-green seeds have a striped appearance similar to cumin and caraway. They also come with a fine silk stalk. They are often sold whole. For medicinal purposes, the seeds can be chewed whole. They taste bitter and hot, so it is common to chew them on their own. Ajowan can be cooked to soften it. They have a distinctive thyme scent when crushed.

Bouquet: a pungent thyme/cumin fragrance
Flavor: A strong, thyme-like flavor with a kick. It leaves a milder, more pleasant aftertaste.
Hotness Scale: 5

Preparation and storage

Ajwain can be ground in a mortar and pestle or crushed with your fingertips or hands before being used. To increase the flavour and release oils, lightly bruise whole seeds for parathas and other breads. If the seeds are kept in an airtight container, they can be stored for a long time without being exposed to light.

Ajwain Cooking

Ajwain is particularly fond of starchy foods such as savoury pastries, breads, and parathas. Bombay mix snacks and potato balls are given an extra kick by ajwain. It can also be used with root vegetables and green beans. Recipes with besan (chickpea flour): Lentil dishes Sometimes, it is used in curry powder.

Substitute for the ajwain

Oregano

Ajwain's health benefits

The essential oil in Ajwain seeds contains about 50% of thymol, which is strong anti-spasmodic, fungicide and germicide. Thymol can also be used in perfumery and toothpaste. Thymol is also used as a teased liquid against flatulence and diarrhea. The seeds are used in India as a household remedy to treat colic and indigestion, and also used in poultices for arthritis and asthma relief. The Ananga Ranga recommends it to increase a man's enjoyment during his middle years.

Cultivation and Plant Description

Ajwain, an annual herbaceous, is between 30 and 70 cm (1-1 ft) high, and bears feathery leaves and red blooms. Once the seeds have reached maturity, they can be dried and thawed. Ajwain is a native Indian crop, but it can also be grown in Iran, Egypt, Pakistan, and Afghanistan.

Other names

Ajave Seeds, Ajowan, Ajvain, Ajwan, Bishop's Weed, Carom, Ethiopian Cumin, Omam, Omum

French: ajowan
German: Ajowan
Italian: ajowan
Spanish: ajowan
Indian: ajvini, ajwain, javane

Scientific Name and Classification

Trachyspermum ammi, syn carom ajowan and carom copticum Carom Umbelliferae