● Product Type: Whole/TBC/Powder
● English/Common Name: Carom Seeds, Bishop’s Weed
● Botanical Name: Trachyspermum ammi
● Indian Names: Ajwain, Omam
● Origin: India
Pungent, herbaceous, and intensely aromatic, reminiscent of thyme.
A fine powder ground from the small, ridged fruit (seeds).
A pale, khaki-green to brownish-yellow.








Our SUPHERB® Ajwain fruits (commonly called seeds) are cultivated in the fertile plains of India. These tiny seeds contain a high concentration of thymol, an essential oil that gives them their signature aroma and carminative effects. A pinch of these seeds can transform a dish, adding a complex, savory depth that is unmistakably Indian.
● French: Ajowan
● German: Ajowan, Königskümmel
● Chinese: Yìn Dù zàng huí xiāng (印度藏茴香)
● Arabic: ون ويملك (Kamun Muluki)
● Spanish: Ajwán, Semilla de carom
● Russian: Ажгон (Azhgon)
● Japanese: アジワン (Ajiwan)
Ajwain is a cornerstone of Indian cooking, prized for its unique flavor and powerful digestive properties. In Ayurveda, it is celebrated for its ability to ignite the digestive fire (Agni) and relieve gas and bloating. Its warming and pungent nature makes it excellent for pacifying Vata and Kapha doshas. It is a staple in savory pastries, flatbreads (parathas), and lentil dishes.
● For Tempering (Tadka): Add a pinch of whole Ajwain seeds to hot ghee or oil until they sizzle and pop. Pour this over lentil dals or vegetable dishes as a final, flavorful garnish.
● In Breads and Pastries: Knead the whole seeds or powder into the dough for savory breads and pastries like mathri and puris for a traditional, aromatic bite.
● For a Digestive Tea: Steep half a teaspoon of the seeds in hot water to relieve indigestion.
We select our Ajwain from harvests known for producing highly aromatic seeds with a rich essential oil profile.
The seeds are carefully cleaned and offered whole, or ground at controlled temperatures to preserve their volatile oils, ensuring maximum potency and flavor.
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