Ajwain (Carom)

Biological Name:
Origanum vulgare

Other Names of Ajwain:
English – Carom or Ajowan
Hindi – Ajvain, Carom or Omum
Assamese – Joni-guti
Bengali – Jowan, Yamani
Gujarati – Ajamo, Yavan, Jawain
Marathi – Ova
Oriya – Juani
Punjabi – Aijvain
Tamil – Omam
Telugu – Omamu, Vamu, Vayu


Ajwain is a small seed like fruit of the Bishop’s weed plant. It is grayish in color. It is sometime confused with lovage seeds. Raw ajwain is aromatic, bitter and pungent and smells just like thyme. The flavor can be improved by roasting. Ajwain originated from the Middle East.


1) Kitchen Use
Ajwain has a strong aroma. A small quantity of raw Ajwain can completely dominate the flavor of dish. It is used in potato dishes, pastries, snack, root vegetables, legumes, fish dishes, lentils, beans, biscuits, buttermilk, rice dishes, vegetables, berbere and bread. It is also used to flavor butter.

2) Medicinal use
Ajwain is used as remedy for the following few problems: Digestive ailments, stomach ulcers, vomiting, cough, throat irritation and flatulence. It is also helpful for better functioning of the respiratory system and the kidneys.