Ajwain (pronounced aj’o-wen) is a member of the Umbelliferae family, which has some 2,700 members including dill, caraway and cumin. It is mostly found in Indian cooking, where it is also known as bishop’s weed or carom. It is particularly suited to the delicate vegetarian fare.

Other Names

Ajave Seeds, Ajowan, Ajvain, Ajwan, Bishop’s Weed, Carom, Ethiopian Cumin, Omam, Omum

French: ajowan
German: Ajowan
Italian: ajowan
Spanish: ajowan
Indian: ajvini, ajwain, javane

Scientific Name and Classification

Trachyspermum ammi syn carom ajowan, carom copticum Fam Umbelliferae

The history of Ajwain states that the spice was supposedly originated in Persian regions and then spread to India from there. Today Ajwain is one of the most common spices found in Indian households. The most common use of the spice takes place in cooking Indian vegetables and it is also used in digestives. The Ajwain spice that is slightly green to brown in color, is used commonly to add flavor to dal and curry preparations in Indian cuisine. It is also very commonly used in bakeries for bread and related items. Apart from the flavor and aroma that Ajwain adds to the food its usage is also popular because of its digestive qualities.

Bouquet: a pungent thyme/cumin fragrance
Flavor: a harsh thyme-like flavor with a bit of a kick, leaving a milder, pleasant aftertaste
Hotness Scale: 5

Because both thyme and ajwain contain the compound thymol, the Indian spice emits similar notes as the green herb. However, ajwain also combines this earthy, mint taste with the bitterness found in oregano, the bite of cumin, and the licorice flavor of anise, which mostly appears after the fact. Carom makes a complex and powerful statement and can overwhelm other ingredients.