Herbs & Spices

Carom / Ajwain

Ajwain is not a very common spice these days and its role in the world spice trade is limited. Its usage is almost confined to Central Asia and Northern India, especially in Punjab and Gujarat, the main exception being its popularity in the Arabic world. Originating from the Eastern Mediterranean and possibly Egypt, the ajwain flower is now cultivated in Persia and India.

Carom seeds are small, ribbed ovoids, greyish-green to purple-red in colour that are very small (about 1/16th of an inch), similar to celery seeds. The taste is largely determined by thymol in the essential oil and is hot and bitter. The hot bitter taste is often attributed to the thymol in the oil. The seeds can be chewed on their own to alleviate stomach pains, this also often has a numbing sensation on the tongue. When cooked, their flavour is mellowed to mirror that of thyme or oregano, yet stronger with a zesty touch.

In India, ajwain is popular for its use in breads (paratha), savoury pastries (pakora), fried snacks and an enhancement to spice mixes (in Bengali cuisine, it is often used to enhance the panch phoron - the Indian five-spice mixture). Its best known use in the West is in the flavouring of Bombay mix, rather similar to a pungent version of aniseed, however slightly stronger and less subtle. Ajwain is greatly used in vegetarian Gujarat cuisine foremost in batters, combined with chilli and fresh coriander for bhajias or pudlas (Indian pancakes), where it acts as a source of protein for vegetarians.

Did you know?
Ajwain's essential oil was the world's main source of thymol until the introduction of synthetic thymol.