Ajwain / carom

Trachyspermum ammi

spice

Small ridged fruits, called seeds, of an Indian umbellifer related to caraway and cumin, with a strong, slightly bitter taste of thyme; in vegetarian dishes and Indian breads.

Origin

India and the Middle East

Season (United States)

imported · all year round

Preparation

A small pinch is enough: toasted for a few seconds in hot oil or ghee at the start of a dal, or mixed into pakora and paratha dough; they are eaten with the dish. Its scent is volatile: at the end of cooking, not the start.

Molecules

Thymol and carvacrol

Did you know?

It smells of thyme because it shares its molecule, thymol — only more aromatic and more pungent.