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
editThe 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
editAjwain 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
editReferences
edit- ↑ 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.