Natures Ajwain Seeds 100g

Methi thepla wrapped in foil for the overnight train, flecked with ajwain.

• What: Ajwain (omam, carom seeds), whole
• Pack: 100 g
• Brand: Natures
• Best for: Paratha and puri dough, pakoda, dal tempering

Carom seeds, also called omam (Tamil) · ayamodakam (Malayalam) · oma / ajwana (Kannada) · vaamu (Telugu) · ajwain (Hindi, Punjabi) · ova (Marathi) · ajmo (Gujarati) · jowan (Bengali).

What it is

Ajwain, omam in Tamil, is a small ridged seed from the carrot family, used across India in doughs, batters and tempering. North Indian kitchens knead it into paratha and thepla; South Indian ones crush it into bajji batter and omapodi dough, or crackle it in ghee for dal.

The taste is sharp and thyme-like, and it carries even in small amounts, which is why a pinch is all a dough needs. Choosing between seeds? Ajwain for paratha, puri and bajji batter; Heera Cumin for dal and rice; Natures Kaloonji for naan and pickles.

Tip: Crush the seeds lightly in your palm before adding to batter. Whole seeds stay hard and bitter in the mouth.

Goes well with: Aashirvaad Gram Flour Besan, Aashirvaad Chakki Atta, Heera Kasoori Methi (Methi Leaves)

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