What is Ajwain? Carom

Ajwain or Ajowan is a bitter and pungent spice with a very strong aroma

Some times, Ajwain is misidentified as Bishop's Weed due to its appearance. In reality it is fruit of Carom. The fruit feels like seeds, therefore many times Ajwain is referred to as Ajwain seeds.

Ajwain contains an oil-soluble chemical called Thymol. This chemical is responsible for the flavor and aroma. Thymol is also found in Thyme and Oregano. Thyme can be used as a mild Ajwain in most of the recipes. Oregano will be a very mild substitute.

Ajwain is always fried directly or indirectly in cooking-fat to release flavor. In North India, Ajwain is added to flours to make dough for the snacks or breads. The foods are either deep-fried or pan-fried. Frying bursts the flavor and disperses it in the dough, common examples are Poori, Samosa. Ajwain is also used in making pickles

In Gujarat, Ajwain is a popular spice in making curries.

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