Whole spice

Ajwain

What is Ajwain?

Ajwain (carom seeds) is the whole spice behind the sharp aroma of parathas, pakoras and tempered dals in Pakistani kitchens.

What does it taste like?

Sharp, thyme-like and slightly bitter, with a warming aftertaste that lingers — a little goes further than most other whole spices..

How Pakistanis use it

A pinch of ajwain is worked directly into paratha and puri dough, where it aids digestion of the fried, ghee-rich bread as well as adding flavour. It's also a common tempering spice, bloomed in hot oil at the start of a lentil dish, and appears in pakora batter, where its bitterness balances the fried coating..

Where to buy it

Sold whole, rarely ground, at South Asian grocers and well-stocked spice shops; look for seeds that are uniformly greenish-brown, not dusty or pale..

Substitutes

Dried thyme with a small pinch of cumin approximates the aroma, though the medicinal sharpness ajwain brings to fried dough is hard to fully replace..

Storage

Keep whole seeds in an airtight container away from heat and direct light; they hold their aroma for well over a year this way..