Botanical name - Trachyspermum copticum
Country of Origin - India
Common names: Ajave Seeds, Ajwain, Ajvain, Ajwan, Bishop’s Weed, Carom, Ethiopian Cumin, Omam, Omum
Ajwan seeds are primarily used in Indian cuisine and is an important commercial spice, the pungent aromatic seeds are used in flavouring many Indian dishes, curries, and pickles, the aroma is enhanced by roasting or frying and have a harsh thyme-like flavour with a bit of a kick, leaving a milder, pleasant aftertaste.
Ajowan has a particular affinity to starchy foods like savoury pastries and breads, especially parathas. Snacks like Bombay mix and potato balls get an extra kick from ajowan. It is also good with green beans and root vegetables. Lentil dishes and recipes using besan (chick pea flour).