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CategoryHerbs and spices

Cookbook | Recipes | Ingredients

Ajwain, also called ajowan caraway, carom seeds, owa, vaamu, mamam, and asamodagam, is a spice used often used in South Asian, Middle Eastern, and North/East African cooking. It is sometimes mistakenly called bishop's weed due to their similar appearance, and it may be confused with lovage seeds.

Characteristics[edit | edit source]

The plant is similar in appearance to parsley. Ajwain pods or seeds are the small seed-like fruits of the plant. They are egg-shaped and gray in color. The flavor of the seeds is sharp and reminiscent of cumin, oregano, thyme, and anise.[1][2]

Use[edit | edit source]

Ajwain is commonly used as a flavoring in South Asian cooking. It is typically either toasted or oil-fried before use, which helps mellow and develop the flavor.[1][2] A little of this spice goes a long way.

Recipes[edit | edit source]

References[edit | edit source]

  1. a b "All About Ajwain (Carom) Seeds, Also Known as Bishops Weed". The Spruce Eats. Retrieved 2023-11-27.
  2. a b "Spice Hunting: Ajwain Seed". Serious Eats. Retrieved 2023-11-27.