Ajwain
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- Ground-elder is also known as bishop's weed.
Ajwain (also known as Carom, Ajowan, Bishop's Weed and Seeds Of Bishop's Weed), is an uncommon spice except in certain areas of Asia. It is the small seed-like fruit of the Bishop's Weed plant, (Trachyspermum ammi syn. Carum copticum), egg-shaped and grayish in colour. The plant has a similarity to parsley.
Ajwain is often confused with lovage seed; even some dictionaries mistakenly state that ajwain comes from the lovage plant.
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[edit] Flavour
Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. It tastes like thyme or caraway, only stronger. Even a small amount of raw ajwain will completely dominate the flavor of a dish.
In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee. This develops a much more subtle and complex aroma, somewhat similar to caraway but "brighter". It is used for making a type of paratha, called 'ajwain ka paratha'.
[edit] History
Ajwain originated in the Middle East, possibly in Egypt. It is now primarily grown and used in the Indian Subcontinent, but also in Iran, Egypt and Afghanistan. It is sometimes used as an ingredient in berbere, an Ethiopian spice mixture.
[edit] Preparation/Form
The dried fruits of the plant are used. Because they look like seeds, some call Ajwain, Ajwain seed. The flavour of this spice can be improved by roasting the small fruits in a dry pan.
[edit] Uses
It reduces flatulence caused by beans when it is cooked with beans. It may be used as a substitute for cumin as well.
[edit] Recipes
[edit] External links
- Ajwain page from Gernot Katzer's Spice Pages
- New Directions Nacional Ajowan Essential Oil
