Ajwain – Carom Seeds, Bishop's Weed
All About Ajwain (Trachyspermum ammi)
- Ajwain releases a thyme-like aroma when roasted without oil
- Carom Seeds are aromatic and intense in flavor – use sparingly
- Popular in Indian cuisine, especially for potatoes, fish, and baked goods
What is Ajwain?
Ajwain, also known as Bishop’s Weed, Carom Seeds, or Indian Cumin, comes from the plant Trachyspermum ammi. It is valued for its distinctive aroma, which is reminiscent of thyme. Its origins are believed to be in India or the eastern Mediterranean region. Today, Ajwain is commonly used in various cuisines, particularly in India and parts of Africa.
Ajwain – Culinary Use and Flavor
Ajwain seeds can be used whole or ground. Roasting them in a dry pan helps release their full aroma and brings out a strong, thyme-like flavor. The spice is known for its intensity and should be used sparingly in cooking.
Ajwain is frequently used in Indian and African dishes, especially in lentil and legume-based recipes. It also pairs well with potatoes, fish, and baked goods like crackers and flatbreads.
The Ajwain Plant
The Ajwain plant belongs to the Apiaceae family and grows up to 1.5 meters tall. It has white flowers that appear in umbels. The leaves resemble those of dill. The edible seeds are small, oval, greyish-brown, and feature fine longitudinal ridges.
Where is Ajwain Grown?
Ajwain is cultivated in regions such as India, Pakistan, Egypt, Ethiopia, and Iran. These areas offer hot and dry growing conditions, which are optimal for the plant’s development. The seeds are usually harvested before full ripening to ensure an aromatic product.
Storage Tips for Ajwain
To keep Ajwain fresh and aromatic, store it in an airtight container in a cool, dry place away from direct sunlight. The optimal storage temperature is around 15 °C. When stored correctly, Ajwain can retain its characteristic aroma and flavor for several years.
