Ajwain Seed or Carom seed


Product description

Ajwain seeds are also known as carom seeds or bishop's weed and they're a spice that's been around for a long time. Ajwain seeds were pressed into ajwain oil, and were originally used in the Indian herbal medicine practice, Ayurveda. They were often used as a remedy for a lot of household illnesses, as well as for post-partum nursing mothers. Ajwain, or carom, was then co-opted into everyday cooking in order to enhance the nutritional and digestive benefits of dishes The dried fruit is ridged and a dark green/khaki colour, which looks very similar to cumin (which is why it's also referred to, sometimes, as Ethiopian cumin). Originally grown in West Asia, cultivation soon spread across the continent, mainly to India, and it's now cultivated in most of the sub-continent, as well as parts of the Middle-East (Iran) and East Africa.
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Culinary notes:

Raw ajwain fruits have a very strong thyme-like flavour, since they have a greater concentration of thymol. When dried, the flavour is milder, but still has a hot kick that can leave your tongue numb. Since ajwain is part of the spice family that also boasts of cumin, caraway, fennel and dill, it's very easily mistaken in appearance to one of these spices; however, the flavour is very different and unusual. Ajwain has been variously described as fruity, "spicy," hot and with a sweet, pleasant aftertaste. Ajwain, or carom is a common spice in the Indian pantry, and is consumed both raw and cooked. It has a distinctive smoky taste when cooked and is used mainly to flavour vegetarian dishes, particularly dishes from the west coast state of Gujarat. Ajwain is a very powerful spice, and can easily take over a dish with its strong, oily aroma, which is why it needs to be used with caution, added a little at a time, until the flavours are just balanced. In Indian cooking, ajwain is mainly used to flavour pastries and breads like samosa shells, parathas (flaky flatbreads) and rotis. It's also used as a seasoning for potato curries and as a tempering for dals and pakoras. The spice is also chewed whole with fennel and small sugar cubes after a heavy meal as a digestive aid and a mouth freshener.

Health benefits:

Ajwain has been used since ancient times for its health properties, thanks to the high concentration of thymol. In Ayurveda, ajwain seeds are crushed and used as parts of pills as remedies for everything from heartburn and digestive problems to kidney and lung problems. Ground ajwain is mixed into a paste to make poultices for skin issues like acne and for arthritis. The seeds are also steeped in milk or other liquids and used as a breast milk enhancer for nursing mothers. It's also used as an aphrodisiac. Ajwain is also used in the herbal cosmetic industry, particularly in toothpaste, acne medications and perfumes. It's also used as a fungicide. To learn more about Ajwain Seeds, check out our blog: Ajwain (Carom) Seeds: Uses and Health Benefits


100% Ajwain Seeds.

How to use:

  • Bloom in a warm pan before sprinkling over dishes as a finishing aromatic touch
  • Can be used as a substitute for thyme or oregano
  • Toss a teaspoon through cut potatoes with olive oil and salt before roasting for an aromatic twist on a classic
  • When cooking rice, add the seeds to your pan first with a touch of oil to bloom followed by your water or stock then rice and cook per packet instructions
  • To integrate the flavour well throughout your dish, grind them gently into a powder in your mortar and pestle
  • The flavour of Ajwain works beautifully with chicken, fish and vegetables, and alongside turmeric, paprika, fennel, coriander and cumin

Recipe/product links:

Ajwain Seed Poori Ajwain Seed-Spiced Fish Skewers with Cucumber Salad

Country of origin:

Product of India, packed in Australia

Other names or spelling:

Ajwain Seed, Carom seed, Ethiopian cumin

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