Degchi
Ajwain (carom seeds)
Also written: carom seeds, ajowan, joan, owa
- Urduاجوائن
- Hindiअजवाइन
- Banglaজোয়ান
Ajwain are the small, ridged seeds also sold as carom. They smell sharp, a bit like thyme, and taste stronger than they look. Because the flavour is pungent, a recipe uses only a pinch.
In our library they go into fried snacks and breads. Pakoray mixes the seeds into the gram flour with turmeric, red chilli and salt before the water goes in. Puri mixes them with flour, semolina and salt, then the dough is kneaded stiff and rested for about 20 minutes before rolling.
The seeds can be used as they are, or crushed between your palms as you add them, which wakes up the oils. They also work in a hot-oil tadka for a few seconds, but they are small and darken quickly, so do not walk away from the pan.
If a dish tastes harsh or medicinal, you used too much; cut the amount next time. Store them whole in a closed jar, and crush only what you need.
Recipes that use it
1 of our 247 recipes call for ajwain (carom seeds). Here are a few to start with.