Carom (Ajowan)
Ajowan (Ajwain, Bishop's weed) is a specific ingredient that is exclusively
used in central Asia and Northern India, particularly the North West
(Punjab, Gujarat). Ajwain also enjoys some popularity in the Arabic world
and is found in berbere,
a spice mixture of Ethiopia, which both shows Indian and Arabic heritage.
It is mostly used as a medical plant in Ayurvedic medicine as it is known to help in diseases of digestive tract. Its strong aroma is enhanced by roasting or frying and goes well with potatoes, fish or Dals. Ajowan is sometimes used in Dal tadka, along with Cumin and Garlic.
| Language | Name |
|---|---|
| Hindi | अजवायन, अजवान |
| Bengali | Jowan |
| Marathi | ओवा |
| Tamil | ஓமம் |
| Telugu | Omamu, Vamu, Vayu |
Some recipes of bread, Rotis and Parathas also used Ajowan for flavoring. Most of the aroma contained in Ajowan is essential oil and gives out when heated with fat content such as Ghee or vegetable oil.
In Southern Indian cuisine (which has a large treasure of vegetarian recipes), tadka-like preparations are not only applied to Dal or Sambhar, but also to green vegetables and boiled rice.
