Trachyspermum ammi

Ajowan is a small plant, related to caraway and cumin, originally from South India. The seeds are a popular spice in India, and the plant is also cultivated and used in Pakistan, Afghanistan, Iran and Egypt.

The essential oil of ajowan was the world's main source of thymol (a phenol antiseptic) until synthetic thymol was discovered.

TASTE

When crushed, the ajowan seed have a strong, almost coarse taste of thyme. The taste is bitter and pungent, largely depending on the thymol in the essential oil. Ajowan seeds can numb the tongue if chewed.

USED AS dried seeds.

PURCHASE AND STORAGE

Ajowan can be bought on Indian markets under the name ajwain or carom, in specialty stores or supermarkets. If kept in a well-closed container, the seeds can last indefinitely. To release the flavor, crush it before use; it is easy to grind in a mortar.

USE IN COOKING

Ajowan should be used sparingly; too much ajowan will make the dish taste bitter. Cooking softens the flavor, which then reminds on thyme or oregano, only stronger and with hints of peppercorn.

Ajowan is naturally prone to starchy dishes and is used in bread (paratha), spicy pastries (pakora) and in fried bread pieces (especially made of chickpea flour) in Southwest Asia.

It is also used for seasoning pickled and root vegetables. It is often cooked with dry beans - it relieves flatulence and is therefore chewed to aud digestion. Therefore it can also be an ingredient in some curry blends.

It is very popular in the vegetarian Gujarata kitchen, where it is used in the dough for bhajias and pakoras, and with chili and coriander to spice up pancakes called pudlas.

In North India Ajowan is fried in fat with other spices before being added to the dishes. It's most famous use in the West is in the seasoning of crunchy snacks called Bombay mix.

Mixed with lemon juice and garlic, it is great for into rubbing fish fillets; leave the fish to marinate for and hour or two before frying.

Ammi majus, a related plant known as bishop's weed or false Queen Anne's lace, as well as Ethiopian cumin, is said to be the ajowan used in Ethiopian cuisine.

IMPORTANT FOR berbere, chat masala.

GOOD WITH fish, beans, legumes and root vegetables.