Ajwain (carom seeds)

अजवाइन / ajwain

Flavor and role

Tiny seeds with a strong thyme-like aroma (thymol). Added to bean dishes and frying batters to aid digestion.

Typical dishes and uses

Pakora, paratha, dal, Indian frying batters, samosas.

Substitutes

1 tsp ajwain = 2 tsp dried thyme + a pinch of black pepper.

Storage

In an airtight container at cool room temperature, away from direct sunlight and moisture. For best aroma, use ground spices within 6 months to 1 year and whole spices within 2-3 years.

Main countries

India · Pakistan · Iran

Used in this book

Aloo SamosaHalwai-Style Punjabi Samosas with Two Chutneys

Updated 2026-10-10