Ajwain or Ajowan seeds are similar in appearance and fragrance to cumin seeds. However, these seeds taste bitingly hot and bitter. This spice goes best with green beans, root vegetables and in dishes that are flour based like rotis and mathris.
More about Ajowan:
Ajowan (pronounced aj’o-wen) belongs to the same family of spices as dill, caraway and cumin. It is mostly found in Indian cooking. It is particularly suited to the delicate vegetarian fare found in the state of Gujarat and Punjab.
Ajwain Spice Description:
Ajowan seeds are used as a spice. The grayish-green seeds are striped and curved (similar to cumin or caraway seeds in appearance), often with a fine silk stalk attached. They are usually sold whole. The seeds are often chewed on their own for medicinal value, tasting bitingly hot and bitter, leaving the tongue numb for a while. Cooking ajowan mellows it somewhat, When crushed, they have a strong and distinctive thyme-like fragrance
Flavor: a harsh thyme-like flavor with a bit of a kick, leaving a milder, pleasant aftertaste
Ajowan Preparation and Storage:
Ajowan is usually ground in mortar and pestle, or crushed by rubbing between hands or fingertips before using. When used whole, for parathas or other breads, lightly bruise the seeds first, to release oils and increase flavour. The seeds can be stored indefinitely if kept from light in airtight containers.
Ajwain Culinary Uses:
Ajowan has a particular affinity to starchy foods like savory 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). It is occasionally an ingredient of curry powder.
Ajowan Attributed Medicinal Properties:
Ajowan seeds contain an essential oil which is about 50% thymol which is a strong germicide, anti-spasmodic and fungicide. Thymol is also used in toothpaste and perfumery. It is used in a steeped liquid form against diarrhea and flatulence. In India the seeds are used as a household remedy for indigestion and colic, and used in poultices to relieve asthma and arthritis.
Other Names for Ajwain:
Ajave Seeds, Ajwain, Ajvain, Ajwan, Bishop’s Weed, Carom, Ethiopian Cumin, Omam, Omum
French: ajowan
German: Ajowan
Italian: ajowan
Spanish: ajowan
Indian: ajvini, ajwain, javane
References:
the Epicenter Website
The Book of Spices, F. Rosengarten Jr. (Livingston Publishing Co. , Penn., USA, 1969)
Cooking With Spices, Carolyn Heal & Michael Allsop (David & Charles, Vermont, USA 1983)
Cupboard Love, A Dictionary of Culinary Curiosities, Mark Morton ((Insomniac Press, Toronto, Canada 2004)
The Encyclopedia of Herbs and Herbalism, Malcolm Stuart (Macdonald & Company, Turin, Italy, 1987)
The Herb Book, John Lust (Bantam Books, New York, USA, 1984)
New Larousse Encyclopedia of Mythology, Felix Guirand (The Hamlyn Publishing Group Ltd, Middlesex, England, 1968)