Ajwain Seeds

Ajwain, also referred to as carom seeds, is a notable spice essential to Indian and Middle Eastern cuisines. These tiny, oval-shaped seeds, with their sharp and slightly bitter taste, bring a unique touch to numerous dishes. Used in both their whole form and ground to a powder, ajwain is recognized for its ability to enhance food flavors.

The robust character of ajwain seeds plays a key role in a variety of dishes. It’s featured in flavorful Indian curries and as a seasoning or "tadka" in dal. Often, these seeds are gently toasted in ghee to unlock their full aromatic potential before being added to food or mixed into bread dough for naan or parathas. In Middle Eastern dishes, ajwain is valued for its ability to accentuate the tastes of meat and rice delicacies. Beyond their culinary usage, ajwain seeds are also versatile enough to be steeped into teas or paired with lemon juice for a refreshing drink.

How to use it

Bloom a quarter teaspoon in hot ghee or oil for about ten seconds until the seeds crackle, then pour the tadka over dal or a vegetable curry. Rub a pinch between your palms into paratha or naan dough, and add a small amount to besan batter for pakora. The flavour is strong, so a quarter teaspoon is usually enough for four servings. Technique tip: keep the heat moderate when blooming, since ajwain scorches faster than cumin and turns harsh within a few seconds of catching.

Botanical Name: Trachyspermum ammi

Also known as: بذور نانخة , Carom seeds, Bishop's weed, Lovage seeds, Ajowan, Ajowan caraway, Thymol seeds, Omam, Omum seeds, Ajwain caraway, Ajmod