Steenbergs Ajwain

Ajwain are small, tear-shaped, brown seeds with a spicy, thyme-like taste. Also known as ajowan, carom, or Bishop’s Weed. 

Ajwain works well with vegetables and pulses, but because of their intense flavour used in small amounts to prevent them overpowering your dish. Try adding a little to cabbage when cooking it to lift the flavour. Ajwain is normally used in breads, tagines, samosas, vegetable and fish curries and in vegetable dishes.

It is a relative of parsley and looks similar to parsley when growing. Ajwain seeds resemble celery seeds – small, tear-shaped and light brown. The taste of ajowan seeds is reminiscent of thyme because they have quite high levels of thymol in them, the active volatile oil, but then they have slightly sharp, peppery notes that are noticeable and a lingering, warm aftertaste.

Ajowan complements the flavours of carbohydrates and vegetables well, but the seeds are deceptively strong so use sparingly until you get the hang of them. Ideal for adding a bit of flavour to savoury baking, such as cheese biscuits, or lightly dispersed through bread – you should crush them before using them. As an Indian spice, you could try ajowan in parathas, puris, bhajis, savoury pastries, spicy potato dishes and green beans.

Axel’s Tasting Notes: Ajwain tastes like thyme with hints of pepper and a lingering warm aftertaste.