The Science of Spice

201

AJWAIN

Aj

Flavour Group | UNIQUE COMPOUNDS | Ajwain

RELEASE THE FLAVOUR

For a more rounded taste, dry roast

the whole seeds to create compounds

with nutty, roasted flavours, particularly

pyrazines. This also dampens the

penetrating icy quality because some of

the thymol will evaporate and degrade.

BLENDING SCIENCE

Ajwain and thyme have similar taste profiles: they both share the same main flavour

compound – thymol – which is also found in oregano. This powerful phenol works

alongside equally penetrating or herbal spices, while the lesser terpene compounds

provide opportunities for bringing out citrus and woody, spicy flavours.

FOOD PARTNERS

Fish Combine bruised ajwain seeds

with chilli powder and turmeric to make

a dry rub for whole or filleted fish. Then

fry or oven bake.

Vegetables Add lightly crushed

ajwain seeds to a chickpea flour batter

for vegetable fritters or onion bhajis.

Lentils Add whole seeds to melted

butter or ghee for an aromatic tempering

for lentil soup or dhal.

Breads Fry ajwain seeds in oil, ghee,

or butter and drizzle over flatbreads,

chapatti, or naan.

Eggs Fry a pinch of seeds in butter

or ghee, and add gently beaten eggs to

make Parsi-style scrambled eggs.

Proteins and

sugars react at

around 140°C

(284°F) to form

new flavour

compounds

Thymol begins

to degrade at

90–100°C

(194–212°F)

Kitchen

creativity

Thymol’s cooling effect

complement the peppery

notes with another myrcene:

black pepper also adds

slow-burning pungency and

floral notes

pair with other penetrating

and/or herbal compounds:

bay contains sweetly

herbal terpineol and

penetrating eugenol

nutmeg features cooling

neolignans as well as eugenol

nigella contains

thymoquinone, which has

similar aromas to thymol

boost the citrus and woody

notes of these less

abundant compounds:

coriander shares cymene

and terpinene, along with

citrusy limonene

cardamom shares

terpinene and brings a cool

edge of eucalyptus

cumin brings musky

warmth from shared cymene

caraway adds a similarly

citrusy flavour from limonene

The flavour of ajwain has been described as a mixture of anise, oregano, and

black pepper. Its bitterness can be reduced by toasting or frying it. Ajwain is

highly aromatic and pungent, so use it cautiously.

THYMOL

thyme-like |

penetrating | cooling

CYMENE AND

TERPINENE

turpentine-like |

lime-like | woody

MYRCENE

peppery | balsamic |

celery-like

Taste bud

Painful cold signals

are sent to the brain

Thymol molecule

stimulates cold receptor

Tongue papilla

Tongue becomes

slightly numb

Thymol also activates

bitterness in taste buds

As well as having a herbal flavour,

thymol has a bitter, cooling

effect because its molecules

chemically disturb cold-sensing

pain fibres in the mouth, tricking

the brain into registering a

sensation of iciness.

200-201_Ajwain.indd 201 04/06/2018 15:49