The Ultimate Guide to Ajwain: Names in English and Indian Languages, Culinary Uses, and Chef’s Secrets
In the fast-paced environment of a professional hotel kitchen, whether it’s a bustling morning shift at a Radisson or a high-stakes banquet, consistency is the bedrock of excellence. As an Executive Sous Chef with over 13 years in the trenches, I have learned that great cooking begins long before the stove is lit. It starts with a deep, technical understanding of your pantry.
One spice that consistently trips up both home cooks and culinary students is Ajwain. Depending on where you are in India, or if you are looking for it in a Western grocery store, the name changes entirely. This confusion can lead to the wrong seasoning, or worse, a dish that lacks the medicinal and digestive benefits this powerhouse spice is known for.
In this guide, I’m breaking down everything you need to know about Ajwain: from its English name to its regional translations, and the professional techniques we use in the industry to make it shine.
What is Ajwain in English?
If you are searching for Ajwain in an international supermarket or a global spice catalog, you won't find it under "Ajwain."
The most accurate English name for Ajwain is Carom Seeds.
In botanical and more formal circles, it is also referred to as Bishop’s Weed. While it is often compared to thyme because both contain thymol (the essential oil that gives them that sharp, medicinal aroma), they are not the same. Thyme is a delicate herb used for slow-roasting meats; Carom seeds are a potent spice used primarily for tempering and dough-based snacks.
The "Mexican Mint" Confusion
As a chef, I often get asked about the Ajwain plant. Many people grow a thick, succulent-leafed plant at home and call it "Ajwain." However, the seeds we use in the kitchen actually come from the Trachyspermum ammi, a feathery herb similar to parsley or cumin. The leafy plant you likely have in your garden is actually Mexican Mint. While it smells like Ajwain, it is a different species entirely.
While the seeds come from
What Does Ajwain Taste Like?
From a chef’s perspective:
-
Sharp
-
Hot
-
Slightly bitter
-
Very aromatic
That’s why ajwain is used in small quantities. Even ¼ teaspoon can change the flavor of a dish.
Ajwain in Indian Languages: A Regional Translation Guide
India’s culinary landscape is vast, and Ajwain is a staple in almost every corner of the country. To help you navigate local markets or explain recipes to your kitchen staff, here is the definitive translation table.
| Language | Regional Name | Primary Culinary Use |
|---|---|---|
| English | Carom Seeds / Bishop's Weed | Savory baking, spice blends, and digestive aids. |
| Hindi | Ajwain (अजवाइन) | Samosa crust, Poories, and Paratha dough. |
| Marathi | Ova (ओવા) | Besan-based dishes like Pithla and Vada Pav. |
| Tamil | Omam (ஓமம்) | Omam Water and crunchy Murukku snacks. |
| Telugu | Vamu (వాము) | Vamu Annam (Ajwain rice) and Pindivantalu. |
| Kannada | Ajwana (ಅಜ್ವಾನ) | Savory crackers (Nippattu) and traditional Lehyams. |
| Malayalam | Ayamodakam (അയമോദകം) | Seafood marinations and Ayurvedic preparations. |
| Gujarati | Ajmo (અજમો) | Essential in Thepla, Muthiya, and Gathiya. |
| Punjabi | Ajwain (ਅਜਵਾਇਣ) | Tarka for dals and Amritsari fried fish. |
Why We Use Ajwain: The Chef’s Perspective
In a professional kitchen, we don't just use spices for "flavor." We use them for their functional properties. Ajwain is unique because it serves a dual purpose: flavor enhancement and digestive aid.
1. Counteracting "Heavy" Ingredients
In Indian cuisine, we use a lot of Chickpea flour (Besan). While delicious, Besan can be heavy on the stomach and cause bloating. This is why you will almost always find Ova in a Maharashtrian Baji or Ajwain in a Punjabi Pakora. The thymol in the seeds stimulates the release of gastric juices, making heavy fried foods much easier to digest.
2. The Sharp Flavor Profile
Ajwain has a flavor that is "bitter-hot." It’s pungent and slightly numbing. When used correctly, it cuts through the richness of fats (like Ghee or oil) and provides a refreshing, herbal high note that balances earthy spices like cumin or coriander.
Professional Tips: How to Handle Ajwain Like a Pro
If you want to cook like you’re in a 5-star hotel, you have to treat your spices with respect. Here are three "Chef’s Secrets" for working with Carom seeds:
The "Palm Rub" Technique
Never dump Ajwain straight from the jar into your flour or oil. The essential oils are trapped inside the tiny seed. To activate them, place a teaspoon of seeds in the palm of your left hand. Use the heel of your right hand to rub the seeds in a circular motion for 5 seconds. This "bruises" the seed, releasing the thymol instantly. You’ll notice the aroma becomes 10x stronger.
Avoid the Bitter Trap
Ajwain burns very quickly. If you are doing a Tadka (tempering), add the Ajwain at the very end. If it turns dark brown or black, it becomes incredibly bitter and will ruin the entire dish. It should only sizzle for 3 to 5 seconds before you add your liquids or vegetables.
Storage is Key
Because Ajwain relies on volatile oils, it goes "flat" if left in the open. Store it in an airtight glass jar away from the heat of the stove. If your Ajwain doesn't make you sneeze slightly when you take a deep whiff, it's too old, toss it and get a fresh batch.
Culinary Applications Across the Country
The Professional Way to Make Ajwain Water (Chef’s Recipe)
Ajwain Water
While most people simply boil the seeds, a professional approach uses a slow-infusion method. This ensures you get the medicinal "fayde" without the harsh, acrid taste.
Ingredients
- Ajwain (Carom Seeds): 1 Teaspoon
- Water: 2 Cups (approx. 500ml)
- Optional: A pinch of Black Salt (Kala Namak) or a teaspoon of Honey.
Instructions
- The Palm Rub: Before adding the seeds to the water, rub them between your palms for 5 seconds. This "bruises" the outer shell and activates the oils.
- The Cold Soak: Place the seeds in 2 cups of room-temperature water and let them sit for at least 2 hours (or overnight). You will see the water turn a pale golden hue
- The Gentle Simmer: Pour the water and seeds into a tea pan. Bring to a gentle boil, then reduce the heat and simmer until the water reduces to about 1 cup.
- The Strain: Strain the water into a ceramic mug. Avoid using plastic as the hot thymol oils can react with it.
- Serving: Drink this while it is lukewarm.
Chef's Notes
- If you find the taste too medicinal, add a drop of lemon juice. The acidity of the lemon cuts through the bitterness of the carom seeds perfectly.
- For those looking for weight loss benefits, I often recommend the
Jeera-Ajwain-Saunf trio. Adding Cumin (Jeera) and Fennel (Saunf) to this infusion balances the heat and boosts metabolism even further.
📊 Nutritional Value
| Nutrient | Amount |
|---|---|
| Calories | 5 kcal |
| Protein | .2 g |
| Fat | .4 g |
| Carbohydrates | .8 g |
Course: Health Drink | Cuisine: Indian (Ayurvedic)
The South: Omam & Vamu
In Tamil Nadu and Andhra Pradesh, Ajwain (Omam/Vamu) is often used in a more liquid form. Omam Water is a household staple for indigestion. From a culinary standpoint, adding a pinch of Vamu to a rice-based snack like Murukku provides a beautiful aromatic crunch that differentiates it from plain salted versions.
The West: Ova & Ajmo
In Maharashtra and Gujarat, the spice is integrated into daily breads. A Thepla without Ajmo or a Bhakri without Ova feels incomplete. It adds a layer of complexity to these flatbreads that pairs perfectly with a simple spicy pickle.
Popular Maharashtrian recipes where Ajwain is a integral part, used by me are
The North: The Samosa Secret
Ever wonder why halwai-style Samosas taste so much better than homemade ones? It’s usually the Ajwain in the crust. In the professional kitchen, we add a generous amount of Ajwain to the Moida (refined flour) dough. It provides that signature "earthy" scent the moment the Samosa hits the hot oil.
Here is my recipes where I have used ajwain while making samosa dough for your reference
Frequently Asked Questions (FAQ)
Ajwain is known as Carom Seeds or Bishop’s Weed in English. While it contains thymol like thyme, it is a much more pungent spice used primarily in Indian and Middle Eastern cooking.
Ajwain has a 'Garam Taseer' (Hot Potency). In Ayurveda and professional culinary practice, it is used to stimulate heat in the body, which aids in breaking down heavy fats and complex carbohydrates.
For daily digestive health, 1/2 to 1 teaspoon (approx. 3-5 grams) is the recommended limit for a healthy adult. Since it is highly potent and hot in nature, excessive consumption can lead to acidity or a burning sensation.
As a chef, I recommend the overnight infusion for maximum benefit:
Step 1: Soak 1 tsp of Carom seeds in a glass of water overnight.
Step 2: In the morning, boil the water with the seeds until it reduces slightly.
Step 3: Strain and drink while lukewarm.
Chef's Tip: Adding a pinch of black salt (Kala Namak) enhances the digestive properties.
Yes, Ajwain is one of the best natural remedies for acidity and bloating. It contains active enzymes that improve the flow of stomach acids. However, if you have a stomach ulcer or severe heartburn, consult a doctor as its "hot" nature might be irritating.
There is often confusion here. The true Ajwain plant (Trachyspermum ammi) has feathery, carrot-like leaves and produces small seeds. The "Mexican Mint" plant often found in Indian households has thick, fuzzy green leaves that smell like Ajwain and is commonly used for making pakoras.
Yes, Ajwain is generally allowed in most Hindu fasts (Vrat). Since Vrat food (like Kuttu or Singhara flour) can be heavy, Ajwain is actually recommended to keep digestion smooth.
Caution is advised. While a small amount in cooked food is generally safe, concentrated Ajwain (like Ajwain water) is often avoided in early pregnancy due to its "hot" nature and potential to cause uterine contractions. Always consult your healthcare provider before using it as a medicinal remedy during pregnancy.
Conclusion
Whether you call it Carom Seeds, Ova, Omam, or Ajwain, this spice is a non-negotiable tool for any serious cook. It bridges the gap between medicine and gastronomy. By understanding its regional names and mastering the "Palm Rub" technique, you aren't just making food—you’re crafting an experience that is as healthy as it is delicious.
Next time you’re in the kitchen, don't just reach for the salt and chili. Reach for the Ajwain, give it a quick rub, and watch how it transforms your dish from ordinary to professional-grade.
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!