Ajwain, also known as carom seeds, is a spice commonly used in Indian and Middle Eastern cooking. It has a pungent, bitter flavor and is often used to add a distinctive taste to dishes. The seeds are small and oval-shaped, and they are commonly used whole or ground into a powder. In Ayurvedic medicine, ajwain is believed to have digestive and stomach-settling properties
Ajwain has a strong dominant flavor, and is used in Indian curries, as well as a tadka in dal dishes. Middle Eastern dishes also incorporate this spice to enhance the flavor of meat and rice dishes. These seeds are often roasted and used in ghee. Ajwain seeds may also be sprinkled over bread. They are also sometimes used when baking naan or parathas.
The seeds may be used with lemon juice as a mouth freshener. Ajwain seeds are also sometimes used in teas.
Also known as: بذور نانخة , carom seed, carrom seed, Trachyspermum ammi, thymol seeds