What is Ajwain (Carom) Seed? Ajwain (pronounced uj-wine) is a seed-like fruit usually used in Indian cooking as part of a spice mixture. It appears just like fennel and cumin seeds and is extremely fragrant, smelling like thyme. Its taste, nonetheless, is more like oregano and anise as a result of bitter notes and robust flavor. Because of its pungency, a bit goes a long way. Grown in India and Iran, ajwain, also referred to as carom seeds or bishops weed, isn’t eaten raw and as an alternative is cooked earlier than adding to a recipe. It is offered in each seed and powder type, though cooking with seeds is more widespread. Like coriander, cumin, and fennel, ajwain belongs to the Apiaceae (or Umbelliferae) family of plants. The shrub’s leaves are feather-like and the plant’s fruit-also known as seeds-are pale khaki-coloured, ridged in texture, and oval-shaped. Ajwain has been used since historical times in cooking and for medicinal functions and is part of Indian, Middle Eastern, and African cooking.
