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While native to southern India. Ajowan is now widely harvested in Afghanistan, Egypt, India, Iran and Pakistan. Ajowan is also called Ajwain, Ajwan, Bishop’s Weed, Carom and Ethiopian Cumin. Ajowan should be used sparingly as too much can quickly make a dish bitter. When cooked the flavor mellows and becomes similar to oregano or thyme.
The fragrance is strong with thyme and cumin undertones and the taste is hot with a bit of an initial kick that then mellows a bit. On the heat scale it comes in at a surprising 5 (1-10 with 10 being the hottest). The aroma grows stronger when the seeds are first ground or when fried in oil or butter, once cooked but they lose their bitter and somewhat hot taste. They blends very well with starchy foods – especially breads (paratha) and pastas. In the west it is most well known in Bombay Mix.
Ajowan is typically found in Asian, Arabic, Ethiopian and Indian cuisines and pair well with beans, fish and potatoes. They are also popular in vegetarian dishes. When fired in butter they release a thyme-like fragrance. Due to their overpowering flavor whole seeds are not generally used in cooking but may be found in some breads. Because of the high oil content in the seeds they quickly lose their flavor once ground so grind only what you need for any given recipe.Good with fish (especially when used with garlic and lemon juice), green beans, root vegetables and recipes using chickpea flour. Ajowan is frequently used in bean dishes as it relieves gas, similar to epazote. It is also used as a digestive aid. You can also add to your homemade curry powders and we have even substituted ground Ajowan seeds for thyme when we are looking for a more robust thyme flavor. Works well in combination with cardamom, cinnamon, cumin, fennel seed, ground cloves, garlic, pepper and turmeric.  |
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