AJWAIN

Trachyspermum ammi

  • COMMON NAMES

    Ajwain, ajowan, ajowan caroway, omam, thymol seeds, bishop’s weed, carom

  • PLANT FAMILY

    Apiaceae

    The Umbel Family

  • NATIVE REGION

    Native to Egypt; widely grown in Iraq, Iran, Afghanistan, Pakistan, and India

  • HABITAT

    Dry, barren soil; wide climactic adaptability

  • CULTIVATION

    Annual, from seed

  • PARTS USED

    Leaf, flower, seed

PREPARATION

PROPERTIES: Volatile oil & Terpenes

FLAVOR PROFILE: Bitter and pungent, with a similar taste to thyme and anise.

PAIRING: Fried food, salads, soups

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping teaspoon per cup of hot water.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz honey; or 1 cup herb per 1 cup honey for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz vinegar; or 1 cup herb per 1 cup vinegar for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz spirit; or 1 cup herb per 1 cup spirit for a 1:1 ratio.

  • Dries quickly, air dry and do not apply additional heat to retain delicate volatile oil.