Hi everyone,

I was wondering what carom seeds or ajwain are. I have seen them in a number of recipes here (though not in other Indian cookbooks) but have never seen them on sale. Are they called something else as well? or do I just have to look silly again and ask for them by this name in my local friendly Indian shop?

So far I have just left them out.

Thanks

Ajwain are tiny small seeds that give a dish a completely different flavour. I love them.

They have medicinal value in Ayurveda too.

"Carom (Hindi name Ajwain), Trachyspermum amoni seeds are used in many remedies for stomach problems. They help with indigestion, flatulence, diarrhoea, colic etc. You can chew the seeds directly or soak them overnight in water, strain and then drink the water. Ground ajwain, placed in a thin cloth and inhaled through the cloth, is said to relieve nasal congestion. Soaked in salted lemon juice, then dried, they are used as mouth freshner and digestive aid".

You have to remember that Indians eat a lot of dals and beans, so things that reduce flatulence are often incorporated in their preperation.

Thanks very much Mamta. I made your Chicken pakoras recipe yesterday evening and just left them out. It was good but I could see that something was lacking. I will just have to be brave and ask for them using both these names if necessary. I'll see what happens.

Heather

Hi Heather,

You are in Australia if I remember correctly. You will have no trouble finding it in Indian shops with the name ajwain.

I am from Sydney currently living in Chennai(Madras)where my husband's company have sent him.

Good luck!

Shalini

Carom, ajwain or Bishop's weed (all the same) are seeds of a plant belonging to the same family as cumin, coriander and dill. They contain the substance thymol, which is found in the herb thyme, but is no relation botanically.

Thymol is a phenol, and so has anticeptic properties. It is the flavouring in the pink stuff used as a mouth swill at the dentist.

I add a little (it can be strong!) to deep fried products like pakoras, it tends to counteract the very oily flavour one can get. It is sometimes an ingredient in shop bought products which are found in mixes of deep fried items, such as Bombay mix, usually made from besan (desi chickpea) flour.

Thanks everyone.

Heather