What Is Ajwain
Ajwain (Trachyspermum ammi), also known as Carrom Seeds, is a seed like spice. It was native to India, where it’s still grown today. But since ancient times, people have also eaten it elsewhere around the world, for example, in Egypt. They have a flavor similar to anise and oregano, and is highly fragrant.
It is a small, oblong seed that is light brown in color and has a bitter, pungent flavor. It is commonly used in Indian cooking, but can also be found in Middle Eastern, North African, and Pakistani cuisines. The seeds are small and have a hard, angular shape, and they have a slightly bitter flavor with a hint of thyme and oregano. It is commonly used in Indian cooking. It has a distinctive, bitter flavor and is used in a variety of dishes to add flavor and aroma.
What does Ajwain taste like?
It has an earthy flavor that’s distinctively different from other spices—but not unpleasant. You can use it in place of any aromatic herb you’d normally use in your dishes. Try sprinkling some on top of chicken or fish before grilling them for extra zing. Or mix it with yogurt to make a delicious salad dressing!
Health Benefits of Ajwain
The NCBI sates that Ajwain “possesses stimulant, antispasmodic and carminative properties and is used traditionally as an important remedial agent for flatulence, atonic dyspepsia, diarrhea, abdominal tumors, abdominal pains, piles, and bronchial problems, lack of appetite, galactogogue, asthma and amenorrhoea. Medicinally, it has been proven to possess various pharmacological activities like antifungal, antioxidant, antimicrobial, antinociceptive, cytotoxic, hypolipidemic, antihypertensive, antispasmodic, broncho-dilating actions, antilithiasis, diuretic, abortifacient, antitussive, nematicidal, anthelmintic and antifilarial.”
Phew! Those are a lot of medicinal benefits from a tiny seed! Ajwain has several health benefits, including:
Aid in Digestion: It has been found to aid in digestion, helping to relieve bloating, gas, and other digestive issues.
Antioxidant Properties: It is rich in antioxidants, which help to protect the body from damage from free radicals and reduce the risk of chronic diseases.
Anti-inflammatory Properties: It has anti-inflammatory properties, making it helpful in reducing inflammation and pain in the body.
How is Ajwain used in Indian Cuisine
Ajwain is mostly used in Indian cuisine – for example, in curries, in lentils or in savoury pastries, samosas, or even in staples such as parathas. There are literally thousands of dishes where it is added. It is always added in small quantities, due to its strong flavor.
Popular Dishes Where Ajwain is Used
Here are 6 popular dishes where ajwain is used:
Naan Bread
Ajwain seeds are one of the key ingredients used to flavor naan bread, a popular Indian flatbread. The seeds are often added to the dough mixture and help to give the bread a unique and distinctive taste. The slightly bitter and pungent flavor of ajwain seeds complements the richness of the bread and pairs well with the creamy texture of the yogurt used in the dough. Naan bread flavored with ajwain seeds is often served with a variety of Indian dishes, including curries and stews.
Lentils
Ajwain seeds are used to flavor lentils, a popular Indian dish made from boiled and mashed lentils. The bitter and slightly pungent flavor of ajwain seeds pairs well with the earthy flavor of lentils, adding depth and complexity to the dish. In addition to adding flavor, ajwain seeds are also believed to have several health benefits, including aiding digestion and reducing inflammation.
Vegetables
Ajwain seeds are used to flavor a variety of vegetables, including potatoes, carrots, and peas. The seeds are often added to the cooking oil or ghee used to sauté the vegetables, adding a slightly bitter and pungent flavor that complements the sweetness of the vegetables. The flavor of ajwain seeds is particularly well-suited to root vegetables, such as potatoes and carrots, and can help to balance their natural sweetness.
Rice
Ajwain seeds are used to flavor rice dishes, adding a slightly bitter and pungent flavor to the dish. The seeds are often added to the cooking water or rice cooker along with the rice, infusing the grains with their distinctive flavor. Ajwain-flavored rice is often served with a variety of Indian dishes, including curries and stews.
Stews
Ajwain seeds are used to flavor a variety of stews, including chicken, lamb, and vegetable stews. The slightly bitter and pungent flavor of ajwain seeds complements the richness of the stews, adding depth and complexity to the dish. They are often added to infuse the stew with their distinctive flavor.
Curries
Ajwain seeds are a common ingredient used to flavor a variety of Indian curries, including chicken, lamb, and vegetable curries. The slightly bitter and pungent flavor of ajwain seeds complements the rich and creamy texture of the curries, adding depth and complexity to the dish. They are often added at the beginning of the cooking process, allowing them to infuse the curry with their distinctive flavor.
How to Store Ajwain
To keep ajwain fresh and flavorful, it’s important to store it properly. Whole ajwain seeds can be stored in an airtight container in a cool, dry place, such as a pantry or spice cabinet. Make sure to keep the container away from light and heat, as they can cause the seeds to lose their flavor and aroma. Ground ajwain should be stored in a similar manner, but in smaller quantities as it can lose its flavor more quickly than whole seeds. It’s a good idea to label the container with the date of purchase so you can keep track of its freshness.
Where can I get Ajwain?
Ajwain is widely available in Indian grocery stores, as well as online. You can find it in whole or ground form, depending on your preference. When buying this spice, make sure to choose a high-quality product that is fresh and fragrant. If you’re buying whole ajwain seeds, look for seeds that are dark brown and have a strong aroma. If you’re buying ground ajwain, make sure it is finely ground and has a rich color and aroma.
Look for whole dried pods at specialty stores or online retailers. They should be labeled as ajwain. If they’re already ground into powder form, check the label carefully; there may be additives added to increase their shelf life. You’ll probably find this spice mixed with others, so look for it by itself if possible.
Thank you for reading. I hope you enjoyed the article. Please share it to your friends and family. If you have any comments or suggestions, please comment below. You can also follow us on Facebook, Instagram, and Twitter. And, do not forget to give us a LIKE or SUBSCRIBE.
————————————————————————————————
Foodcazt (www.foodcazt.com) is a Food Magazine. We help you discover food. Benefit from our Recipes, Reviews, Food Guides & Articles. We uncover trends, especially for Indian and Asian Cuisines. Please follow us to learn more. Uncover recipes. Learn about trends. Unearth unique restaurants. Find what moves you. Discover what inspires others. We uncover trends, especially for Indian Cuisine and Asian Cuisine.
It would mean the world to us, if you follow, like or subscribe on: YouTube, Facebook, Twitter, Instagram.
