Ajowan Seed

Bishop's Weed

Carom

Ethiopian Cumin

Omam

Omum

Ajowan Seed tastes somewhat similar to thyme, with a touch of bitterness. It has in it the same oil, which is called "thymol." It looks somewhat like celery seed, and is used as a spice.

The seed comes from an annual plant related to cumin and parsley that grows 1 to 2 feet (30 to 60 cm) tall. It has feathery leaves, and blossoms with red flowers. It is cultivated in India and the Middle East.

The seed is used in the south of India, where it is usually ground before using.

Ajowan Seed is used generously sometimes in making Indian pickles. It is also used in Indian breads, and brings lentil dishes and baked goods made with lentil flour to life.

It is sometimes used whole in breads.

Cooking Tips for Ajowan Seed

The seed has very strong flavour, use sparingly.

Use in breads at the ratio of 1 teaspoon per 4 cups (20 oz / 500 g) of flour.

Substitutes for Ajowan Seed

Thyme, cumin, caraway.

Storage Hints for Ajowan Seed

Store indefinitely in sealed container out of the light.

History Notes for Ajowan Seed

Native to India.

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Also called:

Carum copticum, Trachyspermum ammi (Scientific Name); Ajowan, Ammi des Indes, Anis de l'Inde (French); Adiowan, Indischer Kümmel, Königskümmel (German); Ajowan (Italian); Ajowan (Spanish); Ajvini, Ajwain, Javane, Omam (Indian)

Other entries for: Seeds
Poppy Seeds, Sesame Seeds, Ugba, Ukwa