Ajwain (carom seeds)

Small ribbed seeds with a sharp thyme-and-anise aroma for Indian flatbreads, dal and Uzbek samsa.

Ajwain (carom seeds, bishop's weed) is small ribbed seeds with a strong sharp aroma of thyme and anise due to a high thymol content, with a hot-bitterish taste. They are fried in oil at the start of cooking and added to Indian flatbreads (paratha, puri), dal, vegetable and legume dishes, marinades, samosas, pakoras and to Uzbek samsa.

Recipes with this ingredient

Stewed daikonJapanese cuisine | Main courses

Braised daikon is a classic dish of Japanese cuisine that embodies the philosophy of simplicity and harmony of flavors. In ancient times, daikon was valued in Asia for its nutritional properties and ability to absorb spice aromas. In this recipe, it is gently braised with cumin, coriander, and turmeric, creating a deep, warm flavor with a hint of spiciness. The combination of garlic and onion adds a rich aroma to the dish, while amchur provides a subtle tanginess. Braised daikon is a versatile dish that can be served with chapati or as part of a larger meal set.

Salmon kebabs in spices (Tandoori Rawas)European cuisine | Main courses

Salmon skewers in spices, or Tandoori Rawas, is a refined dish that combines rich aromatic spices with the delicate flavor of red fish. This recipe draws inspiration from Indian tandoori tradition, where spices enhance the depth of the product's flavors. Salmon marinated in yogurt, ginger, and spices becomes incredibly juicy and rich. The finished skewer takes on a light smoky note, making it perfect for serving with rice, green salads, or fresh sauces. It is great for festive gatherings as well as cozy home dinners. Each spice note fills the taste with warmth and depth, creating a gastronomic pleasure that can surprise even discerning gourmets.