Herb & Spice Companion

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HERB & SPICE COMPANION

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AJWAIN

Trachyspermum ammi

Other common name: carom seeds

Flavors: pungent, hot, bitter, with

strong thyme

As a member of the parsley family,

ajwain plants grow in similar form, with

clusters of seed-bearing flowers growing

from lanky green stems. The seeds, or

fruits, look somewhat like their relatives

cumin, dill, and caraway: ribbed, oval,

and gray-brown, only smaller.

Although mostly used in Indian

cooking, this spice offers flavors that

will be familiar to Western palates. The

seeds contain high quantities of thy-

mol, the essential oil also present in the

herb thyme, giving them a distinctly

thyme-like flavor. But while thyme has a

lighter, sweeter flavor, ajwain is stronger,

sharper, and bitter.

Also called ajowan, carom, or bish-

op’s weed, ajwain is integral in chaat

masala and the Ethiopian spice blend

berbere (see pages 250–251).

In the Garden

Ajwain is a cool-weather, annual plant that grows easily in temperate climates and in

containers. Ideal conditions are between 60° and 75°F, but the plant will also thrive

in lower (but not freezing) temps.

HEALTH BENEFITS

Ajwain contains high quantities of

the volatile oil thymol, giving it many

uses in both Ayurvedic and Western

medicine. It stimulates digestion, eases

stomach upset, and helps prevent and

relieve gas, which explains ajwain’s

traditional pairing with beans in the

Indian kitchen. Used in medications for

coughs and bronchitis, thymol helps

break up and clear out phlegm. It’s a

common ingredient in mouthwashes

and toothpastes for its powerful

antiseptic and antifungal properties;

it helps prevent infection and tooth

decay while also freshening breath.

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