Ajwain seeds

Ajwain seeds, also known as carom seeds or ajowan, are small aromatic seeds that come from the Trachyspermum ammi plant, native to India and adjacent regions of the Middle East. Their flavor is distinctive, with slightly bitter notes and an aroma similar to thyme, due to their thymol content.

In cooking, ajwain seeds are valued for their ability to enhance dishes, especially in Indian and Middle Eastern cuisine, where they are used in curries, breads, legumes, and fried foods. In addition to providing a characteristic flavor, these seeds help improve digestion and reduce bloating, which is why they are often used in recipes that include heavy foods or legumes.

In different Hispanic American countries, ajwain seeds may be known simply as ajwain or, in some cases, they are related to semillas de chivo or Indian cumin, although these terms may vary locally.

Among their notable properties, ajwain seeds contain essential oils with antimicrobial and antioxidant action, in addition to components that promote digestive and respiratory health.