Categories: Spices

Cuisines: Indian, Middle Eastern

Ajowan seed (also known as carom seed) is native to southern India and is used commonly throughout southern Asia and the Middle East.

It smells and tastes a lot like very strong thyme, though slightly more peppery and with a lightly bitter aftertaste. Dry roasting Ajowan or frying it in oil mellows the flavour and brings out a caraway taste. It is used in breads, savoury pastries and bean dishes throughout southern Asia. It’s also excellent with fish (along with lemon and garlic).

A natural antiseptic, Ajowan is widely believed to act as a digestive aid.