“Ajwain,” also known as carom seeds, is a popular spice in Indian cuisine with a strong, distinctive flavor. The most popular variety of ajwain in India is known for its numerous uses in both cooking and traditional medicine. Originating from the Mediterranean region, it found its way to India centuries ago and has since become an indispensable spice in Indian kitchens.
Ajwain is an annual herbaceous plant bearing the greyish- brown fruits [seeds], which constitute the spice. The plant is grown in Iran, Egypt, Afghanistan and chiefly in India, largely in Uttar Pradesh, Bihar, Madhya Pradesh, Punjab, Rajasthan, West Bengal, Tamil Nadu and Andhra Pradesh etc.
There are different types of ajwain available, but the most popular variety in India is known for its bold and robust flavor profile, making it a favorite choice among Indian cooks and households. This variety is characterized by its small, oval-shaped seeds that are light brown in color.
Overall, ajwain is a versatile spice with a rich history and cultural significance in India. Whether used in cooking or for its medicinal properties, this popular variety of ajwain continues to be a staple in Indian kitchens and households across the country.
