Ajwain - Carom Seeds, Bishop's Weed
Everything You Need to Know About Ajwain (Trachyspermum Ammi)
- Ajwain, when roasted (fat-free) in a pan, releases a delicate fragrance and imparts a thyme-like taste
- Carom Seeds are a potent spice; use them sparingly to avoid bitterness in your dish
- Enhances the flavors of Indian dishes, potatoes, and fish
What is Ajwain?
Ajwain, also known as Bishop's Weed, Trachyspermum Ammi, Carom Seeds, or Indian Cumin, is a spice with a unique, thyme-like aroma. Although its precise origin is unclear, it is widely believed to have originated in India or the eastern Mediterranean region. Ajwain is a popular ingredient in many global cuisines, particularly in Indian and African cooking.
Ajwain - Use and Flavor Profile
Ajwain can be used whole or ground, but it is most commonly roasted in a dry pan to enhance its aromatic profile. When roasted, the seeds release a strong fragrance and offer a thyme-like taste that pairs wonderfully with many dishes. Due to its potent flavor, it's best to use Ajwain sparingly to avoid overpowering your dish with bitterness.
Ajwain is often used in Indian and African cuisine, especially in dishes like curries, lentils, and beans, where it adds depth and complexity to the flavor. It also pairs well with potatoes, fish, and in baked goods like bread and crackers.
The Ajwain Plant
Ajwain, a member of the Apiaceae family (also known as the Umbelliferae family), is a herbaceous annual plant. It typically grows up to 1.5 meters in height and features white flowers arranged in umbels, similar to parsley. The leaves resemble dill, and the seeds, which are the edible part, are small, oval, and grey-brown with five longitudinal ribs.
Regions Where Ajwain is Cultivated
Ajwain is primarily cultivated in India, Pakistan, Egypt, Ethiopia, and Iran. These regions provide the ideal growing conditions for Ajwain, with hot, dry climates that support its growth. The seeds are harvested before they reach full maturity to ensure the highest quality and most potent flavor.
How to Store Ajwain
To preserve the flavor and aroma of Ajwain, store it in a cool, dry place, away from direct light and moisture. The ideal storage temperature is around 15°C (59°F). When stored properly in an airtight container, Ajwain can maintain its potency for up to 5 years, making it a long-lasting addition to your spice collection.
