Ajwain (pronounced uj-wine) is a seed-like fruit often used in Indian, African and Middle-Eastern cuisine. It looks similar to fennel and cumin seeds and is highly fragrant, smelling like thyme. The taste, however, is similar to oregano and anise due to the bitter notes and strong flavour. Ajwain seeds are olive green to brown in colour, having a similar appearance to cumin or caraway seeds. Because of its strong, dominant flavour, ajwain is used in small quantities and is almost always cooked.
Ajwain seeds can be used to flavour pastries and breads like samosa shells, parathas and rotis as well as seasoning for curries, potatoes, lentils and dals. The spice is also chewed whole with fennel and small sugar cubes after a heavy meal as a digestive aid and a mouth freshener. It has been recommended to crush the seeds to release the flavour prior to using.
Ajwain seeds are rich source of fiber, containing minerals, vitamins, and anti-oxidants. It is valued for its healing and curative properties and has been used as a medicinal ingredient in Ayurveda, the Hindu system of medicine that believes in balance in the body. The seed has been shown to assist with stomach issues, cold symptoms, diarrhea, asthma, indigestion, colic and rheumatoid arthritis. To relieve symptoms of a cold, like a stuffed nose, 1 tablespoon of ajwain is added to a bowl of boiling water and the steam is inhaled.
Product Of India
(Typical analysis per 100g)
Energy 1276 kJ
Protein 16 g
Fat Total 25 g
- Saturated 4 g
Carbohydrates 43 g
- Sugars 0 g
Sodium 10 mg
Packaged in a facility that processes peanuts, wheat and milk products
Store item in an airtight Container in a cool dry place
Up to 12 months if stored correctly. See label for Best Before date