Ajwain
UHJ-wine
Trachyspermum ammi
Sharp, thyme-like, pungent, bitter.
What it is
Ajwain, or carom seed, is the tiny seed of Trachyspermum ammi, a plant in the carrot family from the Indian subcontinent. Though the seeds look like miniature cumin, they taste powerfully of thyme, because they share the same compound, thymol, in a concentrated form. A little is intense and slightly bitter, so it is used sparingly, fried in oil for tempering or kneaded into flatbreads, savory pastries, and bean dishes. It is most at home in North Indian cooking, where it cuts richness and adds a sharp, herbal lift. Whole seeds keep their punch well.
Similar but different
Easy to mix up, different enough that swapping changes the dish.
- Thymeherbal, savory, minty, peppery.
What it pairs with
Goes wrong with: delicate dishes; it is very assertive.
Common in Indian cooking.
Whole vs ground
The tiny seeds, which look like miniature cumin, are used whole. They are intensely flavored, so a small pinch is plenty, and they are usually fried briefly in oil.
How to handle it
Crackle a pinch of whole seeds in hot oil or work them into bread dough. They taste strongly of thyme, so use restraint.
Storage
Airtight and dark. Whole seeds hold their strong flavor for over a year.
Buying note
Tiny seeds with a powerful thyme smell when crushed. A small jar lasts a long time, since a pinch is enough.
Classic dishes
paratha, pakora batter, dal, savory crackers.
Out of ajwain? Substitutes
No substitute is exact. These are the closest by flavor behavior, with the ratio to start from and how the result will differ.
| Use instead | Ratio | How it differs |
|---|---|---|
| Thyme with a pinch of cumin | use a bit more | shares the thyme note, milder and less sharp |
One odd thing
Ajwain looks like miniature cumin but tastes strongly of thyme, because it is packed with thymol, the compound that gives thyme its flavor.