Ajowan, also known as ajwain or carom, is a spice commonly used in Indian and Middle Eastern cuisine. It belongs to the Apiaceae family, which includes other herbs like parsley, cumin, and dill. The seeds of the ajowan plant are small, oval, and ridged, resembling those of cumin or caraway but are typically smaller.
The scent profile of ajowan is distinct and potent. Its aroma is pungent and complex, characterized by a sharp, penetrating quality reminiscent of thyme. This is largely due to the presence of thymol, a compound which is also found in thyme and gives ajowan its strong, medicinal fragrance. Additionally, ajowan exhibits notes of peppery and earthy undertones, contributing to its robust and spicy nature. When cooked, it releases a more subtle, herbal aroma, blending well with other spices and enhancing the overall flavor profile of a dish.
Ajowan's unique scent and flavor make it especially effective in dishes like curries, breads, and pickles, where it imparts a slightly bitter, but aromatic taste. The spice is not only valued for its culinary uses but also for its purported health benefits, including aiding digestion and providing relief from indigestion.