Spice Hunting: Ajwain Seed

 

Ajwain seed in cooking

There is always the possibility of flavor overlap when you collect spices. What will the new spice taste like? Does it really make sense to reduce my pantry space? These are questions I find myself asking often and I always give in. An ounce equals a dollar, I tell you. One ounce. With spices, it is often worth the risk.

Ajwain is a bit like a greatest hits collection of common herbs and spices. Although it tastes like thyme, there is some oregano-like heat, a bite that reminds you of cumin and an aftertaste that might remind you of anise. Ajwain, however, is a strong and distinct spice. These flavors are combined into something completely new by ajwain, which takes them from their natural habitats.

It is a member of the parsley family, but the leaves can also be eaten. Most ajwain today originates from India and is used in many Indian dishes. It is also known as carom or bishop’s weed. This spice can be used in a variety of dishes. My favorite claim is delicate: It supposedly "temper[s]" the side effects of a legume-based lifestyle.

How does it taste?

"Thyme, while sweet and floral, is sharper and more pungent than ajwain."

Thymol, an essential oil that makes thyme taste a lot like thyme, is Ajwain’s main flavor. Ajwain, on the other hand, is sharper and more pungent than thyme. It enhances the flavors of thyme and acts as a strong contrast in stewed vegetables, beans or lentils. Its distinctive bite can be used to enhance the flavor of a curry base or as a finishing touch to a tarka. In which spices are briefly fried with butter or hot oil before being added to a dish, it is then poured over the finished dish. Ajwain does not require to be fried prior to use--just like bread. However, it should be dried-roasted to enhance its flavor.

What are the best ways to use it?

A teaspoon of ajwain is enough to make a large batch of food. However, you have some control over its effects on a dish. Ajwain can be added to dishes high in fat and starch (such as Indian-style fries potatoes), which may make it more valuable.

The longer cooking time achieved by using fried ajwain to make a dish is what I prefer: the pungent thyme-ness of the dish becomes more subtle and the haunting aftertaste is stronger. While it can be used as a standalone spice, rather than being mixed with other spices, its subtler, more complex flavors can also be allowed to blossom. You don't have to grind ajwain in order to extract the majority of its essential oils, as you can do with many other small-grained spices.

Although ajwain is still rooted in Indian cuisines, don't let that stop you. Parathas are great, but it's equally good in ciabatta-like breads. It can be added to vegetables that are prone to slight bitterness, such as potato chips or spice blends used for deep-fried foods. Although Ajwain might remind you of other spices, it is not quite the same.