The Ajwain Seed, also known as Trachyspermum Ammi, is commonly referred to as ajowan seed, ajwan seeds or ajwain carom seeds. This seed has long been present in its whole form in a lot of Middle Eastern and Indian cuisine. Ajwain is thought to have originated in the Asia minor or Persia regions, and spread to India from there. Some common uses of the seed are in baked goods, breads, vegetables, beans and more. In terms of flavor, this seed adds balance to both sweet and savory foods with its minty flavor. Another benefit to using ajwain carom seeds is that they can relieve pains and gas caused by stomach disorders.
Never worry about serving bland meals when you add ajwan seeds into the mix. The Indian and Mediterranean origin seed provides great zest that will have your mouth watering every time. Order today to take your meals to the next level!
Species: Trachyspermum ammi
Ajwain seeds are typically dry-roasted or fried in ghee. To protect the essential oils in ajwain seeds, and therefore their strong taste, it is best to grind the seeds just before use and adding the spice at the final stages of cooking. The seeds have an olive green to brown color and are similar to cumin or caraway seeds in appearance, though easily differentiated by their oval shape and small size. The taste of the ajwain seed is bitter and pungent - reminiscent of anise and oregano. Due to containing the essential oil thymol, ajwain seeds smell like thyme, however ajwain seeds are much more aromatic. The spice is paired with other spices in the Indian spice mix, baghaar, which is fried in oil to flavor lentil dishes. The seeds are also added to breads, like ajwain paratha. In the Middle East, the spice is used in both meat and rice dishes.