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Ajwain

Ajwain is an aromatic seed with a thyme-like flavor, commonly used in South Asian breads, fritters, legumes, and vegetable dishes.

Ajwain — illustrative ingredient image

About Ajwain

Ajwain is the small dried fruit commonly used as a spice and often called a seed in cooking. It is used in South Asian breads, fritters, legumes, vegetable dishes, pickles, and spice mixtures, where its assertive aroma can define a preparation.

It has a strong thyme-like aroma and a warm, sharp, slightly bitter flavour. The small spice is firm when whole; toasting or lightly frying makes its flavour more pronounced, while crushing or grinding distributes that flavour more evenly through doughs, batters, dishes, or mixtures.

Ajwain is sold chiefly as whole, oval, ridged, grey-green to brown dried pieces, though ground forms are also available. It may be added whole, lightly fried, toasted, or ground; these treatments change its intensity, distribution, and the way its texture is noticed in the finished food.

Ingredient type
seasoning

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Where ajwain appears

1 linked foods

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Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for ajwain

Names and romanised forms to recognise on menus and labels.

English

Ajwain

English

Ajowan

English

Carom seeds

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Ajwain nutrition & diet

Ajwain nutritional value

Reference: Omum

Per 100 g of 100 g edible portion in the named official reference form.

Calories
357.3kcal
Protein
15.9g
Carbs
24.5g
Fat
21.1g

Official national food-composition reference. The displayed food form is part of the estimate; cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

Use the dried ajwain seed as the reference form unless the product specifies a blend, paste, or cooked dish. Whole and ground seed distribute differently through breads, fritters, legumes, and vegetables. Toasting or frying in oil changes the prepared ingredient, so preparation should be recorded.

Compare the right form: Match dried ajwain seeds, whole or ground, and distinguish plain spice from toasted, oil-fried, blended, or recipe-incorporated forms.

Diet considerations

Ajwain is plant-derived as a seed spice. Plain ajwain differs from fritters, breads, legume dishes, and spice blends that may contain cereal flours, dairy, eggs, or animal fats. Coatings and accompanying starches can alter compatibility and carbohydrate patterns; packaged blends require ingredient-list review rather than assumptions.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Not established
  • Paleo
    May be compatible
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · May be compatible
May fit a paleo pattern, depending on the cut or form, processing and added ingredients.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Indian Food Composition Tables 2017 — G029 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .