Ajwain - The home remedy specialist

Ajwain (carom) is an uncommon spice except in certain areas of Asia. The earliest memories I have of this little seed is of nani having a large pinch of it with salt whenever she had a stomach ache. She would chew and chew and get the juices out and then swallow it down with water. Then I saw my mother do the same and one day when I had a bit of a problem she suggested this little remedy. It works every time! 

So one thing is sure (with experience) ajwain helps a stomach in distress. But as I learnt its culinary high points, I have now a strong liking for it in a variety of marinades for tandoori and also in paneer pakoras. Amritsari Fried Fish is definitely one good recipe that highlights the sharpness of ajwain. Or try making a parantha with a light sprinkling of ajwain. It’s really nice. As nice as it is in the samosa covering. In fact, fresh green leaves of the carom plant (they are spongy and thick) make excellent pakoras themselves. 

Ajwain, carom, omum, ova, ajmo are all its different names. It’s the dominating thymol that gives ajwain its distinctive sharpness, the hot and bitter taste. Native to the South, ajwain is closely related to caraway and cumin though it tastes stronger than both. The plant also flourishes in Egypt, Iran, Pakistan and Afghanistan and is cultivated for its essential oil (yes, the thymol!) which is used as a germicide and antiseptic as well as for culinary purposes.

So like many spices in Indian cookery, ajwain also serves a dual purpose: alongside flavour, it has medicinal properties which help control problems of digestion. Thus for reasons of both flavour and practicality, its natural affinity is with starchy foods and pulses. Hence, Indian cookery uses it to great effect. Be careful as a little of raw ajwain can dominate the flavour of the food so it is traditionally used after dry roasting or frying. The seeds (whether they range from light brown to yellow), if lightly roasted and kept in airtight container in a cool dark place, will stay indefinitely. 

Ayurveda has some strong points for ajwain. It is helpful for stimulating the appetite and enhancing digestion. Now that explains why some homes have mukhwas that is a mixture of saunf, ajwain and til. It can also help in problems related to toothache and rheumatism. A sore throat can be eased with ajwain by mixing a few seeds with salt and hot water and using it for gargling. 

As for the moment, I am going have a snack of cheelay as they need ajwain as a special ingredient. Another option is to have the thin ajwain theplas that Alyona makes so brilliantly!