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Ajwain

Spices & seasonings · Whole spices

Ajwain

Tiny grey-brown seeds with a sharp, thyme-like bite, used in parathas, pakoras and tempering.

Also called: carom seeds, ajowan, omum

A kind of spices

19 recipes with it

Read the full spice guide: flavour, history and how to use it

Photo: Miansari66, via Wikimedia Commons (public-domain)

What it is

Ajwain (carom seeds) are small, ridged, grey-brown seeds that look like miniature cumin. They taste strongly of thyme with a sharp, slightly numbing bite, so they are used by the pinch. Rubbing them between your palms releases the aroma.

Trachyspermum ammi

How it’s used

  • Ajwain parathas, puris and mathri
  • Pakora and fish-fry batters
  • Tadka for dals and kadhi
  • Pickles

Characteristics

Taste
Sharp, thyme-like, slightly bitter.
When cooked
Sizzles quickly in hot oil; a small amount goes a long way.
Sold as
whole
Cooking uses
Used for tempering (tadka), Mainly a seasoning, Suitable for frying

Storage

Cool, dry and dark. Airtight jar away from light; keeps well whole.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Dried thyme — About double the amount; no seed texture.

Related ingredients

Recipes with ajwain

See all 19

7 more

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