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 & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.8 g
- Saturated Fat 1.96 g
- Trans Fat 0 g
- Monounsaturated Fat 2.94 g
- Polyunsaturated Fat 4.9 g
- Cholesterol 0 mg
- Sodium 37.5 mg
- Salt 0.1 g
- Total Carbohydrate 65 g
- Dietary Fibre 25 g
- Total Sugars 3 g
- Complex / starch 15.1 g
- Protein 11.7 g
- Water 8.76 g
- Energy 395 kcal
- Water 8.76 g
- Carbohydrates 65 g
- Sugars 3 g
- Monosaccharides 3.66 g
- Disaccharides 1.57 g
- Starch 15.1 g
- Amylose 3.77 g
- Amylopectin 11.3 g
- Digestible Starch 12.8 g
- Resistant Starch 1.51 g
- Fibre 25 g
- Soluble Fibre 8.38 g
- Insoluble Fibre 15.6 g
- Protein 11.7 g
- Plant Protein 9.76 g
- Fat 9.8 g
- Saturated Fat 1.96 g
- Monounsaturated Fat 2.94 g
- Polyunsaturated Fat 4.9 g
- Vitamins 101 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 2.13 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.31 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 41.1 µg
- Vitamin C 2 mg
- Vitamin E 2.01 mg
- Vitamin K 29.9 µg
- Minerals 268 mg
- Major Minerals 261 mg
- Trace Minerals 6.1 mg
- Salt 0.1 g
- Sodium Chloride 0.1 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 2.13 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.31 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 41.1 · vitamin-e: 2.01 · vitamin-k: 29.9 ·
Minerals
Sodium: 37.48 · Potassium: 162 · Calcium: 62 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·
Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.
History
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.