Ajwain

Flavour and aroma

thyme-like, sharp, slightly numbing, bitter. Sharp, thyme-like, slightly bitter.

Heat

Very mild

Forms

whole

How to use it

• crush · Dry grinding technique

  Rub between the palms before adding to dough or batter, to release the oil.

• use raw

  Add ½–1 tsp per 2 cups of flour for parathas, puris and pakora batter; it cooks in the dough.

• bloom in fat · Tadka (tempering) technique

  In a tadka, add to hot oil for only 5–10 seconds; it darkens and turns bitter fast.

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

Identifying good quality

Tiny grey-brown, ribbed seeds, smaller than cumin. Rubbed between the palms they release a strong thyme smell (thymol). Weak smell means old seed.

• Not to be confused with Cumin seeds: Cumin is longer and earthy rather than thyme-like.
• Not to be confused with Radhuni: Radhuni looks similar but smells of celery.

Origin and history

Origin: Uncertain; most likely the Middle East or the Indian subcontinent.. Grown and used: Grown mainly in India (Rajasthan, Gujarat), Iran, Afghanistan, Pakistan and Egypt..

Ajwain has long been used in Indian and Persian cooking and in home remedies for indigestion. It goes into parathas, puris, pakora batter and fish fry, often because cooks believe it helps the digestion of rich and starchy food.

Commonly told; not firmly documented

In masalas, pastes and sauces

• Chaat masalaMasala2 g per batch
• Berbere spice blendMasala1 g per batch
• Salt-cured lime pickle (nimbu ka achaar)Sauce2.5 g per batch
• Mooli ki chutney (fresh radish chutney)Sauce1 g per batch