Ajwain which is also known as carom seeds, is a staple in Indian and Middle Eastern cooking. This spice is renowned not just for its distinctive flavor but also for its health benefits. Let’s go over everything from its botanical characteristics to its culinary uses.


  • Scientific name: Trachyspermum ammi
  • Family: Apiaceae
  • Genus: Trachyspermum
  • Kingdom: Plantae
  • Order: Apiales

Ajwain seeds are small, oval-shaped, and have a pale brown color. They bear a strong resemblance to cumin or caraway seeds in appearance, but their taste and aroma are quite unique, often described as pungent and slightly bitter, with a flavor reminiscent of thyme.


Ajwain seeds have been used in traditional Indian medicine and cooking for thousands of years. The use of Ajwain dates back to ancient times in India, and it has been commonly used as a medicinal ingredient in Ayurveda. The seeds were traditionally used to aid digestion, relieve acidity, and treat various other ailments.


Ajwain seeds are packed with health benefits, which include:

  • Digestive Health: Ajwain is popular for its potential to stimulate the digestive system, reduce bloating, and relieve indigestion.
  • Antibacterial Properties: Studies have shown that Ajwain has antibacterial and antifungal properties, making it effective in combating infections.
  • Respiratory Relief: Inhaling the smoke from burning Ajwain seeds has been a traditional remedy for easing nasal congestion and asthma symptoms.
  • Anti-inflammatory Effects: Ajwain can help reduce inflammation in the body, thanks to its anti-inflammatory compounds.


If you find yourself without Ajwain, there are a few substitutes that can mimic its flavor profile:

  • Thyme: Given its similarity in taste, thyme can be a good substitute, especially in dishes where the distinctive flavor of Ajwain is required subtly.
  • Oregano: Although not as pungent, oregano shares some aromatic notes with Ajwain.
  • Caraway Seeds: These can be used as a substitute due to their similar appearance and flavor notes.