ajvan

Ajvan, scientifically known as Trachyspermum ammi, is an annual herb in the Apiaceae family. It is native to the Indian subcontinent and parts of the Middle East. The plant produces small, oval, ribbed seeds that are typically yellowish-brown in color. These seeds are commonly referred to as ajwain seeds or carom seeds.

Ajvan seeds have a strong, pungent aroma reminiscent of thyme, due to the presence of thymol, which is also found in thyme. The flavor is bitter and sharp, with a distinct peppery note. In culinary traditions, ajvan seeds are often used whole or ground. They are a staple in Indian cuisine, where they are fried in oil or ghee as a tempering ingredient (tadka or chaunk) for various dishes, including dals, vegetables, and breads like paratha. Their strong flavor means they are usually used in small quantities.

Beyond its culinary uses, ajvan has a long history of traditional medicinal applications. In Ayurvedic medicine, it is believed to possess digestive, carminative, and antispasmodic properties. It has been used to alleviate indigestion, bloating, gas, and stomach cramps. The seeds are also sometimes used in herbal remedies for coughs and colds. Ajvan is also utilized in some folk medicine practices in other regions where it is grown. The plant itself grows to a height of about one meter and has feathery leaves.