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Ajwain (Carom) Seeds: Culinary Uses, Health Benefits & Expert Tips

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Ajwain Seeds (pronounced uj-wine), also known as Carom Seeds or Bishop's Weed, are seed-like fruits used in Indian cuisine as part of a spice blend.

Rigid and dark green in colour when dried, Ajwain Seeds are similar to fennel and cumin seeds in look and similar to thyme in fragrance.

Originally, they were harvested and pressed into ajwain oil to be used in the Indian herbal medicine practice Ayurveda for the treatment of ailments like common colds, post-partum nursing for new mothers, and eventually to aid in digestion when introduced into cooking.

Much like its spice cousins coriander, cumin, and fennel, Carom belongs to Apiaceae, also known as Umbelliferae, plant family. With its fruit-like seeds and feather-like leaves, the Ajwain plant was first discovered in Persia and Turkey. From there, it spread to India and is now also grown in the Middle East and North Africa - it is now cultivated in most of the sub-continent.

Other names Ajwain can be referred to are Ajowan seeds, Ethiopian cumin, and Carom seeds or bishops weed.

With sweet yet bitter notes and a strong flavour, Ajwain seeds have a similar flavour to fresh oregano, combined with the thyme-like scent from the thymol compound in them, the spicy bite of cumin, and the licorice taste of anise. Their flavour is earthy with a hint of fresh mint and is best described as spicy and hot with a sweet after taste. Its flavour is pungent, which means a little goes a long way, so only a few seeds are needed at a time to emit their flavour.

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Health benefits

Due to its high levels of thymol, Ajwain Seeds have long been used in the ancient Indian medicinal practise Ayurveda for its health benefits. The seeds are gently crushed and used in medicinal pills as a remedy for ailments like heartburn, indigestion, and kidney and lung problems. It can also be applied topically to treat skin issues like acne. To help nursing mother produce milk, Carom seeds are steeped in milk or other liquids for drinking.

To relieve symptoms of the common cold, add 1 tablespoon of ajwain to a bowl of boiling water and inhale its steam. Restorative and invigorating.

Here’s how to get the best out of it in your cooking:

1. Toast for Maximum Aroma

Lightly toast ajwain seeds in a dry pan for 30–60 seconds before adding them to dishes. Toasting releases their essential oils, intensifying their flavour — perfect for lentils, vegetable curries, or spiced breads.

2. Temper in Ghee or Oil

Heat ajwain in ghee or oil to create a flavourful base for dals, pakoras, or roasted vegetables. The warm fat extracts the spice’s natural oils, giving your dishes a fragrant, nuanced depth.

3. Use Sparingly

Ajwain is potent, a little goes a long way. Start with ¼–½ teaspoon per serving, adjusting to taste, to avoid overpowering your dish.

4. Crush or Grind for Even Distribution

For breads, pastries, or savory baked goods, lightly crush or grind the seeds. This releases the flavour evenly and ensures every bite carries that signature ajwain aroma.

5. Combine with Other Spices

Pair ajwain with cumin, coriander, fennel, or mustard seeds to create layered spice blends for curries, stir-fries, or pickles.

6. Add to Legumes & Pulses

Ajwain is traditionally added to beans, lentils, and chickpeas to aid digestion. Add at the beginning of cooking to infuse the dish with its warming flavour.

7. Sprinkle as a Finishing Touch

Lightly toasted ajwain makes a fragrant garnish for flatbreads, roasted vegetables, or even salads. It adds visual appeal and a subtle lift of flavour.

8. Infuse into Drinks

For a soothing, digestive boost, try infusing ajwain in warm water or herbal teas. A pinch goes a long way in adding aromatic warmth.

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