Ajowan (Trachyspermum ammi) — Carom Seeds

Ajowan—also known as carom seeds—belongs to the Apiaceae family and is valued in Indian and Middle Eastern cooking. Its aroma resembles fresh thyme, with a fast, warm lift and a slightly bitter finish.

• Common name: Ajowan (carom seeds)
• Latin name: Trachyspermum ammi (syn. Carum copticum)
• Family: Apiaceae
• Origin/Provenance: Eastern Mediterranean; widely cultivated in India
• Synonyms: bishop’s weed, ajwain

Origin & Botany

Native to the eastern Mediterranean, ajowan is now primarily grown in India. The small, ridged fruits (commonly called seeds) are harvested when aromatic and dried for storage.

Aroma & Flavor Profile

Intense, thyme-like, slightly peppery and herbal. Heat releases bold aromatics quickly; overuse can taste bitter. A small amount flavors an entire dish.

Culinary Uses & Pairings

Toast or temper ajowan briefly in hot oil or ghee to bloom its aroma, then add to the dish. Classic in paratha and poori doughs, pakoras, lentil dals, chaat, potato dishes, and fish marinades. Pairs well with cumin, coriander, chili, garlic, ginger, and citrus.

Dosage & Tips

• Guideline: 1/4–1/2 tsp whole seeds per 250 g (9 oz) flour or cooked legumes (serves 3–4).
• Tempering: heat oil, add seeds for 15–20 s until fragrant; avoid burning.
• For doughs: crush lightly in a mortar for even distribution.

Ingredients & Allergens

Ingredients: Ajowan seeds (Trachyspermum ammi).

Allergens: none mandatory in EN labeling for this single spice.

Storage & Shelf Life

Store airtight, cool, dry, and away from light. For best aroma, use within 12–18 months; grind or crush just before use.

Substitutes & Ratios

Closest everyday swap: thyme + a pinch of ground cumin (about 3:1). Use less than ajowan, then adjust to taste.

Related Entries

• Cumin
• Coriander
• Thyme

FAQ

Does ajowan taste like thyme?
Yes—its primary note is thyme-like, but it’s more pungent and can turn bitter if overused.

Should I grind ajowan?
Lightly crush or bloom whole seeds in hot oil/ghee. Grinding fine is optional and best done just before cooking.

Where is ajowan used most?
Across the Indian subcontinent in breads (paratha, poori), snacks (pakoras), dals, potato dishes, and spice blends.

Written by Orlandosidee Spice Expert — Reviewed by Editorial Team
Last updated: 2025-08-19

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