Ajowan, also known as carom seeds or ajwain, is a spice that offers a sharp, bold flavor, making it a staple in Indian cuisine. Derived from the Trachyspermum ammi plant, ajowan has a distinctive, spicy taste with hints of thyme, cumin, and anise. This spice plays a key role in various savory dishes, enhancing the flavor of legumes, meats, and vegetable-based recipes. But what exactly makes ajowan unique, and how can you incorporate it into your cooking?
Origin and cultivation
Ajowan is native to the Middle East and parts of India, where it thrives in hot, dry climates. The spice comes from the small plant related to caraway and cumin, with tiny seeds that are often harvested when the plant flowers. These seeds are then dried for use in culinary applications. Ajowan is primarily cultivated in India, Iran, and neighboring regions.
The seeds are available in both whole and ground forms, with whole carom seeds often considered the better option since they retain their powerful flavor longer than the ground variety. Once ground, the flavor intensifies quickly, so it is best used fresh.
What does ajowan taste like?
Ajowan has a strong, spicy flavor, reminiscent of thyme, but with an additional bitter note and a bit of peppery heat. It also carries a slight citrusy undertone that enhances its savory quality. This intense flavor makes ajowan an excellent addition to dishes that need a bit of heat and complexity.
Flavor nuances:
- Sharp, spicy flavor with thyme-like notes
- Slightly bitter
- Pairs well with cumin, coriander, garlic, and turmeric
Ajowan substitutes – what can you use instead?
If you don’t have ajowan on hand, several substitutes can mimic its unique flavor, although each brings its own characteristics to the dish.
- Thyme: Offers a similar thyme-like flavor with a milder intensity. Ideal in recipes requiring a softer touch.
- Caraway seeds: These seeds share a flavor profile with ajowan but have a slightly more mellow, sweet taste.
- Cumin: While cumin lacks ajowan’s sharpness, it still adds warmth and depth, making it a good alternative in savory dishes.
- Fennel seeds: These seeds add a touch of sweetness and anise-like flavor, though not as pungent as ajowan.
Difference between fresh and dried ajowan
Carom seeds are most commonly used in their dried form. Fresh ajowan seeds are rare, and the drying process enhances the intensity of their sharp flavor. The dried seeds are either used whole or ground, and it is often recommended to lightly crush them to release their potent oils before use.
How to use ajowan in cooking
Ajowan is a versatile spice that is used primarily in savory dishes but can occasionally be found in certain sweet preparations. Its strong flavor lends itself well to lentil dishes, curries, and meat stews. Here’s how you can incorporate carom seeds into your meals:
In savory dishes:
- Lentil curries and stews: Adds a sharp, zesty kick to dals and meat-based stews.
- Fried foods: Perfect for tempering or frying with other spices, enhancing snacks like samosas and pakoras.
- Meat dishes: Ajowan is great in marinades for meats like chicken or lamb, providing a spicy warmth.
In sweet dishes:
- Spiced breads: Ajowan can be added to bread dough for a unique, savory twist.
- Tea: Occasionally used in spiced teas or in chai, adding a peppery flavor to balance sweetness.
- Dessert pastries: Small amounts of ajowan can be used in baked goods like shortbread or cookies, where its sharp flavor contrasts the sweetness.
- Aloo paratha: A stuffed flatbread where ajowan enhances the flavor of spiced potatoes
- Pakoras: Deep-fried snacks made with chickpea flour, where ajowan adds a sharp, tangy flavor
Cooking tips:
- ✔ Ajowan should be used sparingly. A small amount can make a big difference in flavor, so start with a pinch and adjust to taste.
- ✔ Store ajowan seeds in an airtight container in a cool, dark place to preserve their strength. Ground ajowan should be used quickly for optimal flavor.
- ✔ Ajowan pairs excellently with cumin, coriander, garlic, and turmeric. It’s ideal for adding to rich curries, spice blends, and fried foods.
Where can you buy ajowan?
Ajowan is available in most grocery stores that carry international or Indian spices. You can also find it in specialty Middle Eastern and Indian markets, as well as online retailers. When purchasing ajowan, look for high-quality whole seeds or freshly ground carom seeds to get the best flavor.
Why ajowan deserves a place in your kitchen
Ajowan is a must-have spice, particularly for those who enjoy bold, zesty flavors as well as amateurs of Indian cuisine. Its sharp, thyme-like taste adds depth to savory dishes like curries, lentil stews, and fried snacks. Whether used whole or ground, ajowan enhances your cooking with its warm, peppery flavor and pairs wonderfully with a variety of spices. With its distinct flavor profile, ajowan deserves a place in any well-stocked spice rack.
