Spice

Ajowan

A tier

Ajowan is a common alternate transliteration of ajwain used on Middle Eastern and older European spice lists—identical Trachyspermum ammi fruit with the same thymol punch. Spelling tracks Persian and Arabic trade routes more than a separate cultivar. Expect the same grey-green seeds and pizza-herb fire. Persian and Indian-influenced kitchens use ajowan in bean pots, flatbreads, and spice mixes where a sharp herbal heat cuts richness. Toast briefly to round the edges, then grind. If a recipe says ajowan and your jar says ajwain, you already have the right spice.