Ajwain (Carom Seeds): The Tiny Seed with a Big Personality

If you’ve ever eaten a crisp Indian paratha or crunched into a savory snack and wondered what gave it that warm, slightly peppery kick, chances are you’ve tasted ajwain. These little seeds might look unassuming, but they bring a lot of flavor—and plenty of old-school wisdom—to the kitchen.

What Is Ajwain?

Ajwain (pronounced uhj-wine) is also called carom seeds. Despite the name, they aren’t related to caraway or cumin, though they look a bit like them. Ajwain comes from a plant in the parsley family, and the seeds are tiny, ridged, and oval, with a strong, almost thyme-like aroma.

You’ll often find them in Indian, Pakistani, and Middle Eastern cooking, where they’re prized not just for their taste but also for their digestive benefits.

What Does It Taste Like?

Ajwain has a bold flavor that can surprise you the first time you try it. It’s:

• Strong and herbal
• A little bitter
• Warming, almost like oregano or thyme, but sharper

Because of this intensity, recipes usually use ajwain in small amounts—sometimes just a pinch is enough to season a whole dish.

A Short History

Ajwain has been used in South Asian kitchens and traditional medicine for centuries. In Ayurveda, it’s known for helping with digestion, coughs, and even toothaches. Traders carried it along ancient routes from Persia into India, and it became a staple in spice blends and home remedies.

Today, you’ll find it in kitchens across India, from simple village households to big city restaurants.

How to Cook with Ajwain

The most important thing to know: don’t eat it raw —it’s way too intense. But once you cook it in hot oil or dough, its sharpness mellows out into a warm, savory flavor.

Here are some common ways to use it:

• Tempering (Tadka): Heat ghee or oil, toss in ajwain seeds, and let them sizzle for a few seconds before adding other ingredients.
• Breads: Ajwain is often kneaded into dough for parathas, puris, and naan to give them an earthy kick.
• Snacks: Many Indian savory crackers (like mathri) use ajwain for both taste and digestibility.
• Curries: A pinch can lift lentil dishes, chickpea stews, or spiced potatoes.

You’ll find ajwain in many classic recipes, such as:

• Ajwain parathas: Flatbreads with carom seeds mixed into the dough
• Mathri: Crispy, savory crackers often enjoyed as a snack
• Spiced potato sabzi: Simple stir-fried potatoes with ajwain and turmeric
• Lentil soups: A pinch added to tadka for extra depth
• Pakoras: Fritters flavored with ajwain for a warming note
• Homemade pickles: Used to boost flavor and aid digestion

Health Benefits

Ajwain isn’t just about flavor. It’s been used in home remedies for generations:

• Digestive Aid: Probably its most famous role. Ajwain can help relieve gas, bloating, and indigestion. Some people chew a few seeds after a meal (Sources 1, 2, 3)
• Antimicrobial: Studies have shown ajwain has antibacterial and antifungal properties. (Sources 1, 2, 3)
• Respiratory Support: In traditional medicine, it’s sometimes used to ease coughs and asthma symptoms. (Sources 1, 2)
• Pain Relief: Ajwain oil is applied externally for joint pain and muscle aches in folk remedies. (Sources 1, 2)

While it’s no miracle cure, it’s a handy spice to have in your pantry if you love legumes and heavier meals.

Buying and Storing

You’ll find ajwain in any Indian grocery store or spice shop. Look for seeds that are uniform in color and smell fresh.

To keep them at their best:

• Store in an airtight container
• Keep away from light and moisture
• Use within a year for the most potent flavor

Final Thoughts

Ajwain is one of those ingredients you might not know you were missing until you try it. Whether you’re seasoning bread dough, spicing up lentils, or simply exploring Indian cooking, these little seeds bring a punch of flavor and a touch of tradition to your kitchen.