Ajowan

Ajowan, the thyme-like spice of Indian cuisine

Ajowan, also called bishop's weed or ajwain, is closely related to caraway and cumin yet entirely its own. Its essential oils strongly recall thyme, with a slight bitterness and a warm, lightly pungent finish. We fill the whole seed in our manufactory in Klingenberg am Main. Even small amounts are very effective, so it is best to dose ajowan sparingly.

How to use

Ajowan is a classic of Indian cuisine. Roast the seeds together with cumin and coriander in hot ghee or oil into a tadka, season curries, lentil dals and chickpea dishes with it, or knead it straight into naan and flatbread dough. It also goes wonderfully with green beans, potatoes, root vegetables and in marinades for fish.

Good to know: The full aroma only develops through brief roasting in oil or dry in the pan. Dose sparingly, as ajowan is intense and can otherwise dominate easily.

Dal Tadka with ajowan in 4 steps

1. Simmer 200 g red lentils with 600 ml water and a pinch of turmeric until soft, about 20 minutes.
2. Heat 2 tbsp ghee in a small pan and roast ½ tsp ajowan, ½ tsp cumin and 2 finely chopped garlic cloves until fragrant.
3. Pour this spiced oil (tadka) over the cooked lentils and stir it in.
4. Season with salt and fresh coriander and serve the dal with naan or basmati rice.

What makes ajowan special?

Although ajowan belongs to the umbellifer family like caraway and cumin, it tastes distinctly different. The reason is the essential oil thymol, which is also found in thyme and gives ajowan its herby, savoury, almost pungent note. In Indian cuisine it is valued not only as a spice but also because it makes hard-to-digest dishes such as pulses easier on the stomach.

At a glance

• Whole ajowan seed, also called bishop's weed or ajwain
• Thyme-like and savoury with a lightly pungent finish
• A classic for curries, naan and Indian pulses
• Intensify the aroma by briefly roasting in oil
• Manufactory quality from Klingenberg am Main, dose sparingly

Goes well with

In a tadka, ajowan harmonises with cumin and turmeric. For complete Indian dishes reach for a ready blend such as Garam Masala. You will find more single spices and rarities in our spice rarities.

Frequently asked questions

What is ajowan?
The seed of an Indian spice plant, also called bishop's weed or ajwain. It is related to caraway but, thanks to its essential oil, tastes thyme-like and savoury with a lightly pungent finish.

How do I use ajowan?
It is best roasted briefly in hot oil or ghee and added as a tadka over curries, dals and vegetables. It also works well in naan dough and in marinades for fish.

What does ajowan taste like?
Herby and savoury with a clear thyme note, a slight bitterness and a warm, lightly pungent finish. Even small amounts are very aromatic.

How much ajowan should I use?
Very little. Ajowan is intense, half a teaspoon is enough for a dish serving four. Approach it slowly.