Swaad Ajwain Seeds 100g

Mirchi bajji at a Hyderabad street cart, the batter speckled with tiny pale seeds.

• What: Ajwain (omam), carom seeds
• Pack: 100 g
• Brand: Swaad
• Best for: Paratha and puri dough, pakoda batter, omapodi

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 with a sharp, thyme-like smell. North Indian kitchens knead it into paratha and puri dough and add it to pakoda batter. In the South it flavours omapodi, the fine sev that takes its name from omam, and some murukku doughs.

A little goes a long way, and too much turns a dish harsh: half a teaspoon is enough to scent a whole batch of dough. Choosing between seeds? Ajwain for dough and batters; Swaad Cumin Whole for tempering dal and rice; Swaad Kalonji for naan and pickles.

Tip: Bruise the seeds in a mortar before they go into batter. Straight from the pack, whole seeds stay quiet.

Goes well with: Aashirvaad Gram Flour Besan, Anil Chakki Fresh Atta, Heera Butter Ghee

Lovage Seeds/Carom.

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