Cooking with Ajwain

Cooking with Ajwain: Recipes and Tips

Ajwain, also known as carom seeds or bishop’s weed, is a popular spice in Indian cuisine. Known for its strong, aromatic flavor that resembles thyme with a hint of anise, ajwain adds a unique taste to a variety of dishes. In this blog post, we’ll explore the culinary uses of ajwain, share some delicious recipes, and provide tips for cooking with this versatile spice.

What is Ajwain?

Ajwain (Trachyspermum ammi) is a small, oval-shaped seed that is light brown in color.

It belongs to the Apiaceae family, which also includes cumin, dill, and parsley. Ajwain seeds are known for their pungent aroma and strong, slightly bitter taste.

They are commonly used in Indian, Middle Eastern, and North African cuisines.

Culinary Uses

Ajwain is often used to flavor breads, pastries, curries, and pickles. It is known for its digestive properties and is often added to dishes that are heavy or difficult to digest.

Ajwain can be used whole or ground, and it is typically added at the beginning of cooking to release its full flavor.

Tips for Cooking with it

  1. Preparation: Ajwain seeds do not require any special preparation. They can be used whole or lightly crushed to release more flavor.
  2. Usage: Ajwain is typically added to hot oil at the beginning of cooking to release its aroma. It can be used in both savory and sweet dishes.
  3. Storage: Store ajwain seeds in an airtight container in a cool, dark place. They can retain their flavor for up to a year when stored properly.

Recipes with Ajwain

1. Ajwain Paratha (Indian Flatbread)


  • 2 cups whole wheat flour
  • 1 teaspoon ajwain seeds
  • 1 teaspoon salt
  • 2 tablespoons ghee or oil
  • Water, as needed
  • Ghee or oil, for cooking


  1. In a large bowl, mix the whole wheat flour, ajwain seeds, and salt.
  2. Add the ghee or oil and mix until the mixture resembles coarse crumbs.
  3. Gradually add water and knead into a soft dough. Cover and let it rest for 15-20 minutes.
  4. Divide the dough into small balls. Roll out each ball into a flat circle.
  5. Heat a tawa or skillet over medium heat. Cook the parathas one at a time, applying ghee or oil on both sides, until golden brown and cooked through.
  6. Serve hot with yogurt or pickle.

2. Ajwain Potato Fry


  • 4 medium potatoes, peeled and cubed
  • 2 tablespoons vegetable oil
  • 1 teaspoon ajwain seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • Fresh cilantro for garnish


  1. Heat the vegetable oil in a large skillet over medium heat.
  2. Add the ajwain seeds and cumin seeds. Sauté until fragrant.
  3. Add the cubed potatoes and turmeric powder. Mix well to coat the potatoes with the spices.
  4. Cover and cook for 10-15 minutes, stirring occasionally, until the potatoes are tender and golden brown.
  5. Add the red chili powder and salt. Mix well.
  6. Garnish with fresh cilantro before serving.

3. Ajwain Flavored Raita


  • 2 cups plain yogurt
  • 1 cucumber, finely chopped
  • 1/2 teaspoon ajwain seeds
  • 1/2 teaspoon roasted cumin powder
  • Salt to taste
  • Fresh mint leaves for garnish


  1. In a bowl, whisk the yogurt until smooth.
  2. Add the finely chopped cucumber, ajwain seeds, roasted cumin powder, and salt. Mix well.
  3. Garnish with fresh mint leaves before serving.
  4. Serve chilled as a side dish with biryani, pulao, or any Indian meal.


Ajwain is a versatile spice that adds a unique flavor to a variety of dishes. Whether you’re making a delicious Ajwain Paratha, a flavorful Ajwain Potato Fry, or a refreshing Ajwain Flavored Raita, this spice will enhance your culinary creations. Experiment with these recipes and tips to discover the delightful taste of ajwain in your cooking.