Spice
Ajwain
Ajwain (carom seed) is the small seed of Trachyspermum ammi, tasting of thyme and pepper with thymol pungency. Used in Indian breads, fritters, and digestive spice mixes, almost always cooked. Related in aroma to thyme but botanically a cumin-family seed.
Also known as: Ajwain, Zenyan, Nankhah
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Breeds, cuts & preparations
Variety
AjowanBishop's WeedCarom SeedTrachyspermum ammi
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
CrackedDriedFreshGroundPowderRoastedToastedWhole
CommonCharacteristic
AromaticBitterHerbalPepperyPungentSharpThyme-likeWarm
History
IN
Ajwain was established in South Asian cookery and traditional food practice.
Ajwain spread with Indian Ocean trade into Middle Eastern spice use.
Dried ajwain became a standard Indian grocery spice worldwide.
Specialty spice merchants stocked ajwain beyond South Asian markets.