Ajwain (Carom Seeds): A Powerful Thyme-Like Spice for Breads and Beans

Ajwain, also called carom seeds or bishop's weed, is a small seed spice that looks like a miniature cumin seed, though it is more oval and greyish-green. It belongs to the carrot family and is widely used in Indian, Pakistani, Afghan and Ethiopian cooking. Its flavour is bold, so it deserves respect.

Flavour

The smell is much like thyme, because ajwain contains thymol, the same aromatic compound that gives thyme its scent. On the tongue it is hot, bitter and peppery, with a lingering numbing sensation. A raw seed on its own can be overwhelming. Cooked, it softens into a savoury, herbal warmth.

Where it is used

In India, ajwain seasons parathas, puris, savoury biscuits called mathri, and fried snacks such as pakoras and namak pare. The seeds are said to suit fried and starchy foods, which is why they are dropped into batters for bhajis and dumpling doughs. They are also part of lentil tempering, pickles and chaat mixes. In Ethiopia, they are an ingredient in the spice blend berbere.

How to cook with it

Use a pinch, around a quarter to half a teaspoon, for a whole batch of dough or a pot of lentils. Dry-roast briefly or fry in hot oil or ghee for a few seconds until they sizzle and smell fragrant. Crush them between your fingers before adding to dough to release more flavour. Do not burn them, since they turn bitter very quickly.

Knead a half teaspoon into whole wheat or chickpea flour dough, sprinkle over roasted potatoes or cauliflower, or stir into a pot of beans or dal. A traditional bean pot with ajwain is a favourite because the flavour pairs well with legumes. You can also sprinkle crushed seeds over savoury crackers before baking. Ajwain goes well with cumin, turmeric, chilli, garlic, ginger and yoghurt.

Digestive tradition

In many South Asian homes ajwain is chewed or taken with warm water after a heavy meal as a traditional digestive. That belongs to food culture rather than medicine, and it is not a treatment for any condition. It is also traditionally added to heavy foods, such as beans and fried snacks.

Nutrition at a general level

In the small amounts used in cooking, ajwain contributes mostly flavour. It contains some fibre and minerals, though not at a level to matter.

Storage and cautions

Store whole seeds in an airtight jar in a cool, dark place, where they last a year or more. Pre-ground ajwain loses its punch quickly. Because ajwain is related to carrot-family plants such as celery and cumin, people with allergies to those may react. Strong thymol content means it should be used in cooking quantities only, and concentrated oils or large amounts are not recommended, especially during pregnancy. Check with your doctor if you are pregnant or on medication.

This article is general information, not medical advice.