Ajwain

About Ajwain

Also called carom seeds or bishops weed. The seeds look like celery seeds but taste like thyme on steroids - intensely aromatic and hot. A tiny pinch goes a long way. It is essential in Indian bread (paratha), snacks, and pickles. It contains thymol, the same compound as in thyme but at much higher concentration. It is one of the best natural remedies for indigestion and flatulence. It is chewed raw with salt for stomach ache in India. It is native to Egypt but most used in Indian cooking. The plant is related to parsley and dill. The seeds lose potency with age. It is virtually unknown in Western cuisine.