Ajwain

Ajwain, also known as carom seeds, is the seed of the ajwain plant (Trachyspermum ammi), which is native to India and the Middle East. The seeds are small, oval, and typically greenish-brown, with a strong, pungent aroma reminiscent of thyme. They are usually used whole and are often lightly fried or roasted before being added to dishes to mellow their flavour.

Ajwain is primarily used as a spice to impart a distinctive, slightly bitter, and pungent flavour to foods. It is a common ingredient in Indian cuisine, particularly in savoury dishes like flatbreads, curries, and snacks. Manufacturers use it to add a characteristic taste and aroma, often found in samosas, lentil dishes, and vegetable preparations.

Ajwain is not considered a food additive in the UK and is used as a spice. While traditionally used in some cultures for digestive benefits, scientific evidence for specific health effects at typical consumption levels is limited. Regulatory bodies like EFSA have not evaluated ajwain as a food additive. There are no widespread controversies regarding its use as a food ingredient.