It is a common indian spice mostly used in chat masala and fish dishes, similar to parsley.

In Indian dishes it is hardly used raw, but roasted ghee/oil. It is commonly used to make a type of paratha.

Ajwain is sometimes used in a common spice mixture in Ethiopia and Eritrea called berbere. 90%% of the world's ajwain is produced in the Indian provinces of Rajasthan arnd Gujarat.

It's also used as a digestive aid and relieves stomach pain.


Other names: યવાનો, వాము, Trachyspermum Copticum, ஓமம், अज़वाइन, അയമോദകം, জবান, Ajowan Caraway, Bishop's Weed, जवानो, ਐਜਵਾਇਨ, Carom Seed
Translations: Ајваин, Ajowan

Physical Description

Colors: brownish gray

Tasting Notes

Flavors: Earthy, Floral
Mouthfeel: Crunchy
Food complements: Lamb, Tomatoes, Yogurt

Selecting and Buying

Buying: Buy dried from spice merchants

Preparation and Use

Sprinkle whole dried into soups, stews, or onto salads.

Conserving and Storing

Cool dry place.



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