AJWAIN

Scientific Name: Trachyspermum ammi

Common Name: Ajwain, also known as Carom Seeds

Description: Ajwain seeds are small, oval-shaped, and ridged, with a grayish-green to brownish hue. They possess a strong, pungent aroma reminiscent of thyme and a slightly bitter, peppery taste. These seeds are commonly used whole or crushed to release their intense flavor and aroma, adding depth to various culinary creations.

Unique Flavor Profile: Ajwain seeds boast a complex flavor profile, often described as a blend of thyme, oregano, and cumin, with a slightly bitter and peppery kick. This unique flavor adds depth and warmth to various dishes.

Beyond Curry: While ajwain is a common ingredient in curries and dals (lentil soups), its uses extend far beyond. It’s used in stir-fries, vegetables, chutneys, and even pickling brines.

Aids Digestion: Ajwain is known for its carminative properties, which can help relieve bloating and gas.

Delicate Beauty: The Ajwain plant itself is a delicate annual herb reaching heights of 12-18 inches (30-45 cm) with feathery green leaves and tiny white flowers.

Not for Landscape Design: While the plant has a certain charm, it’s not typically grown for ornamental purposes. The focus is usually on the seeds.