What Are The Differences Between Cumin and Ajwain? 

Cumin and ajwain are both prominent spices in various global cuisines, celebrated for their distinctive tastes and health benefits. 

If you’ve ever asked, what is ajwain called in English?, the answer is carom seeds.

While they might share some superficial similarities and are often used in the same regional dishes, particularly in Indian cooking, they are quite different in terms of flavor, appearance, and usage.

This article will explore the characteristics that set these two spices apart and clarify why they are not the same.

Understanding Cumin

Cumin, scientifically known as Cuminum cyminum, is part of the Apiaceae family. It is primarily grown in India, Mexico, and the Middle East. The seeds are oblong and ridged, ranging in color from yellow-brown to greenish-grey. Cumin’s flavor is earthy and slightly nutty with a warming peppery note that underpins many savory dishes.

Characteristics of Ajwain

Ajwain, also known as carom seeds, has a different botanical name, Trachyspermum ammi, and belongs to the same botanical family as cumin. However, ajwain seeds are smaller and oval in shape, bearing a close resemblance to thyme in flavor due to the presence of thymol. This gives them a much more pungent and somewhat bitter taste compared to cumin.

Culinary Uses

Cumin is incredibly versatile. Ground cumin is a staple in spice blends such as taco seasoning, garam masala, and curry powder. It is essential in dishes like chili, stews, and various meat marinades. Cumin’s warm, earthy flavor makes it a favorite for tempering and as a base for many sauces and gravies.

Ajwain, on the other hand, is often used whole. It is prevalent in Indian bread like parathas and for tempering dals and chutneys. Ajwain’s strong, almost acrid flavor is powerful, even in small quantities. It is used not just for its taste but also for its efficacy in aiding digestion and improving gut health.

Health Benefits

Both spices offer impressive health benefits. Cumin is rich in iron and commonly used in traditional remedies to aid digestion, improve immunity, and treat skin disorders. Ajwain also promotes better digestion and is utilized to relieve cold symptoms thanks to its antiseptic properties.

Are They Interchangeable?

Despite their similarities in usage in Indian cuisine, cumin and ajwain serve different purposes and are not generally interchangeable. Ajwain’s intense thyme-like flavor can overwhelm dishes where the milder, earthy tones of cumin are needed. However, in certain recipes, particularly in bean dishes, a small amount of ajwain can be used as a substitute for cumin if the goal is to enhance digestive properties without completely aligning the flavor profile.

While cumin and ajwain might be cousins in the botanical world, their unique flavors and culinary roles set them apart. Understanding these differences not only enhances cooking techniques but also allows for better utilization of each spice according to its strengths. Whether you’re seasoning meats with cumin or baking bread with ajwain, each spice brings its own set of flavors and benefits to the table, making each indispensable in its own right.