ajwain

Ajwain, scientifically known as Trachyspermum ammi, is an annual herb in the Apiaceae family cultivated for its small, ridged seeds. Also called carom seeds or bishop’s weed, ajwain has a pungent, thyme-like aroma and a sharp, slightly lemony flavor. It is widely used in Indian subcontinent and Middle Eastern cuisines and is valued for its distinctive fragrance and digestive properties.

The plant grows as an annual herb up to about 60 cm tall, with pinnate leaves and small umbels of flowers. The seeds are brownish-gray, about 2–5 mm long, and have a hollow, ridged appearance. After drying, the seeds are ground or used whole in cooking. Ajwain is typically grown in warm, dry climates; India, Iran, Afghanistan, and Pakistan are among major producers.

Culinary uses: Ajwain is used whole or crushed in curries, lentil dishes, breads, pickles, and spice blends. It is often added to tempering blends at the start of cooking. The oil obtained by distillation is used in flavorings and, in some cases, in perfumery.

Chemistry and effects: The characteristic aroma mainly derives from thymol, with other constituents such as p-cymene and gamma-terpinene. In traditional medicine, ajwain seeds are said to aid digestion, reduce gas, and relieve colic; modern evidence is limited and inconclusive. Laboratory studies have noted antimicrobial activity for essential oil and extracts, but clinical effects are not established.

Safety: Culinary amounts are generally safe for most people. Large doses or essential oil use should be avoided, particularly in children, pregnant individuals, or those with sensitivities. Seeds can cause allergies in some individuals; store seeds in a cool, dry place.