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Ajwain

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description Ajwain Overview

Ajwain (carom seed) is the small fruit of Trachyspermum ammi, cultivated primarily in India and Iran, containing up to 50% thymol in its essential oil, giving it a pungent flavor stronger than thyme or oregano.

help Ajwain FAQ

Are ajwain and carom seeds the same spice?

Yes, ajwain is commonly sold in English as carom seed, although the spice is technically the small fruit of Trachyspermum ammi. Its strong thymol aroma can resemble thyme or oregano, but it is considerably more pungent.

Should ajwain be toasted before cooking?

Ajwain is often briefly fried in oil or dry-toasted to release its aroma before it is added to breads, lentils, or savory snacks. Because its flavor is powerful, recipes commonly use a small quantity rather than treating it like cumin.

What gives ajwain its medicinal, thyme-like smell?

Ajwain essential oil can contain a very high proportion of thymol, reportedly reaching about 50 percent in some samples. Thymol is also associated with the recognizable aroma of thyme.

What Indian dishes commonly use ajwain?

Ajwain appears in foods such as parathas, pakoras, mathri, and some lentil preparations. It is especially useful in fried doughs and breads because a small amount gives the entire batch a sharp, savory fragrance.

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