Curry Recipes Online
Beginners Guide => Glossary => Glossary of Spices => Topic started by: SnS on October 14, 2008, 05:33 PM
-
Ajwain (ajowan) or Carom seeds look like a smaller version of cumin seeds.
On commercial packaging, Ajwain Seeds are commonly branded (incorrectly) as 'Lovage Seeds' which can be misleading. Because of this, some Indian recipes also refer to Ajwain as Lovage.
Ajwain seeds taste totally different to Lovage. In cookery they are not a substitute to each other.
Ajwain seeds are highly fragrant and smell and taste like thyme (thymol) or caraway but more bitter and pungent. Even a small amount of raw ajwain will completely dominate the flavour of a dish. Note that real lovage has a celery taste and is often sold as 'celery seed'.
Ajwain is mostly sold in seed form and is rarely used in powder form for Indian cookery. It is used in small quantities and almost always used either dry-roasted or after frying in oil.
When cooked, their flavour is mellowed similar to that of thyme or oregano, yet stronger with a zesty touch.
In India, ajwain is popular for its use in breads (paratha), savoury pastries (pakora), fried snacks (including Bombay mix), and an enhancement to spice mixes (it is often used to enhance the Panch Poran - the Indian five-spice mixture).
Ajwain is also used in vegetable dishes (for its distinctive taste) and pickles (for its preservative qualities).
India is the main supplier of Ajwain, but it is also grown in Afganistan, Pakistan, Iran and Egypt.
It is used to control flatulence and indigestion and prescribed for colic, diarrhoea and other bowel disorders and in the treatment of asthma. The essential oil is an important antiseptic and used, among other things, in mouthwashes and toothpastes.