Ajwain (Trachyspermum ammi) is an annual, aromatic, herbaceous plant that produces small, seed-like fruits. It’s also known as carom seed, bishop’s weed, and ajowan caraway. Ajwain is native to Egypt and is widely grown in the Indian subcontinent, as well as Iran, Afghanistan, and Pakistan. It’s grown in arid to semi-arid regions with high levels of salts in the soil, and requires a long, warm growing season without frost.
Ajwain has a strong, bitter taste and an aroma similar to thyme, but it’s more aromatic and less subtle than anise or oregano.
Even a small amount of ajwain can dominate the flavor of a dish.
It’s commonly dry-roasted and crushed before using, and rarely eaten raw.
Here are some ways to use ajwain:
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Bloom in a panSprinkle ajwain over dishes as a finishing aromatic touch.
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Substitute for thyme or oreganoToss a teaspoon of ajwain with cut potatoes, olive oil, and salt before roasting.
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Cook with riceAdd ajwain seeds to the pan with some oil to bloom, then add water or stock, rice, and cook.
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Grind into a powderGently grind ajwain into a powder in a mortar and pestle to integrate the flavor throughout a dish.
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