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THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Ajowan
[also Ajave Seeds, Ajwain, Ajvain, Ajwan, Bishop's Weed, Carom, Ethiopian
Cumin, Omam, or Omum]
(Trachyspermum ammi)
(Syn carom ajowan, carom copticum)
Family: Umbelliferae
Native to India, the grayish-green pungent and aromatic Ajowan seeds
are used as a spice. This plant is a member of the carrot family. When
crushed the seeds have a strong thyme-like taste, and are used extensively
in Indian and Middle Eastern cookery.
Ajowan is an important commercial spice crop in India where the seeds
are in great demand in curries, pickles, confectionery and beverages.
A member of the Umbelliferae family, which has some 2,700 members including
dill, caraway and cumin.
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