Ajwain Seed/Carom Seeds (അയമോദകം अजवाइन पेट)

Description

Ajwain Seed/Carom Seeds (അയമോദകം अजवाइन पेट)

Also known as bishop’s weed or carom, with the scientific name Trachyspermum ammi, it produces small seed-like fruits similar to fennel and cumin. Similar to Thyme, these fruits are dry roasted to add to spice mixtures and are also used in Ayurveda and Siddha medicine. Due to its heavy pungency, a little amount of it goes a long way.

Storage

• The best way to store ajwain seeds is to place them in a small glass container in a small quantities to retain their freshness and keep them in a cool and dry place.
• Plastic containers are not recommended as they may absorb the flavors.

Uses

• Indian kitchens, Ajwain is used to add flavor, together with other spices, by splattering it in oil added to the dishes once they are prepared.
• Cooking for a long time mellows out the thyme flavour and brings out more of the anise aftertaste.
• Powdered Ajwain seeds are made from roasted seeds, cooled, and ground to a fine powder.
• The seeds are added to toasted bread and baked.
• Sold as dietary supplements, these are available on the market as capsules or syrup.
• The extract from the seed is used to make psoriasis drugs and skin creams.
• These seeds are also used very much in Ayurveda to prepare concoctions, syrups, and tablets.
• It is considered very safe for all people, but pregnant women are advised to take it with caution.