Ajowan, also known as carom seeds or bishop’s weed, is a distinctive spice that holds a prominent place in culinary traditions across South Asia and the Middle East. Derived from the seeds of the Trachyspermum ammi plant, ajowan is renowned for its strong, thyme-like aroma and slightly bitter taste with hints of anise. Despite its small size, this spice packs a flavourful punch, making it a versatile addition to kitchens worldwide.

The seeds, which resemble tiny cumin seeds, are typically greyish-green and slightly ridged. When toasted or fried in oil, ajowan releases a warm and intense fragrance that enhances the flavour of dishes. Its potency means that a little goes a long way, so it’s best used sparingly.

Ajowan is prized not only for its flavour but also for its health benefits. It has been used in traditional medicine for centuries, particularly in Ayurveda and Unani practices, to aid digestion, relieve bloating, and soothe stomach discomfort. The active compound thymol, which gives ajowan its characteristic aroma, is known for its antimicrobial and anti-inflammatory properties.

In cooking, ajowan is commonly paired with starchy ingredients such as bread, lentils, and potatoes, as it helps counterbalance heaviness and enhances digestibility. It is often added to curries, soups, and pickles for its unique tangy kick. Beyond its culinary uses, ajowan is occasionally chewed raw or steeped in hot water to create a soothing herbal infusion.

Ajowan’s bold flavour and health-promoting qualities make it a must-have spice in any pantry. Whether you’re exploring new cuisines or simply looking to add a burst of flavour to your meals, ajowan is a reliable and versatile choice that promises to elevate your culinary creations.