Cookbook:Ajwain
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Ajwain, also called ajowan caraway, carom seeds, owa, vaamu, mamam, and asamodagam, is a spice used often used in South Asian, Middle Eastern, and North/East African cooking. It is sometimes mistakenly called bishop's weed due to their similar appearance, and it may be confused with lovage seeds.
Characteristics
[edit | edit source]The plant is similar in appearance to parsley. Ajwain pods or seeds are the small seed-like fruits of the plant. They are egg-shaped and gray in color. The flavor of the seeds is sharp and reminiscent of cumin, oregano, thyme, and anise.[1][2]
Use
[edit | edit source]Ajwain is commonly used as a flavoring in South Asian cooking. It is typically either toasted or oil-fried before use, which helps mellow and develop the flavor.[1][2] A little of this spice goes a long way.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b "All About Ajwain (Carom) Seeds, Also Known as Bishops Weed". The Spruce Eats. Retrieved 2023-11-27.
- ↑ a b "Spice Hunting: Ajwain Seed". Serious Eats. Retrieved 2023-11-27.