Ajouan is a term referring to a specific spice commonly used in certain culinary traditions, originating from the Ajouan Island in the Indian Ocean. It is a type of aromatic seed, frequently utilized in the preparation of various dishes to enhance flavor and add a distinct peppery taste. Also known as Ajowan, Bishop's weed, or Carom seed, Ajouan is a member of the Apiaceae family and bears resemblances to cumin and thyme in terms of appearance.
The Ajouan seed is oval in shape, brown in color, and possesses a strong scent reminiscent of thyme and oregano. It carries a pungent, bitter, and slightly hot flavor that gives a unique touch to many dishes, particularly within Indian, Middle Eastern, and Ethiopian cuisines. In addition to its culinary attributes, Ajouan has also been used in traditional medicine for centuries, due to its purported digestive, antiseptic, and antifungal properties.
Once the Ajouan seeds are usually roasted or fried briefly in oil to maximize their aroma before being added to various preparations such as curries, stews, bread, pickles, or chutneys. They are also sometimes incorporated in spice blends like garam masala. Ajouan can be found in both whole seed and ground powder form, offering versatility and convenience in usage. Highly favored for its unique flavor profile, Ajouan has become increasingly popular and is now widely available throughout the world, allowing individuals to experience the distinctive taste it imparts to dishes.
