Ajwain, Quality Available : A Grade

Ajwain, ajowan or ajwan, also carom (Trachyspermum ammi) is an annual herb in the family Apiacea.

Ajwain (carom seeds) nutrition facts

Strongly pungent and aromatic, ajwain seeds are one of the popular spices commonly feature in Indian and Middle-Eastern cuisines. Botanically, the spicy seeds belong to the family of Apiaceae (Umbelliferae), of the genus; Trachyspermum. Scientific name: Trachyspermum copticum.

The Umbellifers are the members of carrot or parsley family, which includes many herbs and spices such as dill,fennel, anise seed, and caraway. Some of the common names for the seeds are ajowan seeds, carom seeds,etc.

Ajwain seeds are olive green to brown in color, have similar appearance to cumin or caraway seeds with vertical stripes on their outer surface. Since they comprise an essential oil, thymol, their flavor closely resembles that of thyme.

Culinary uses

Ajwain seeds mainly feature in savory Indian, Pakistani, and Middle-Eastern cooking. In order to keep the fragrance and flavor intact, ajowan seeds generally crushed just before preparing dishes and added to the cooking recipes at final stages. This is because prolonged cooking results in evaporation of essential oils.

• In Punjab province of India and Pakistan, the spice seeds particularly added to make bread known asajwain paratha.
• Some Indian vegetarian bean/lentil and chicken/fish curries contain this spice and in the Middle East, it is used to flavor meat and rice dishes.
• The seeds used generously as condiment in snacks, spicy biscuits, to flavor drinks, soups, sauces in India.
• They also used in pickling along with fenugreek, mustard seeds, turmeric, etc.