Harold McGee

Ajwain

Appears in
On Food and Cooking
On Food and Cooking

By Harold McGee

Published 2004

  • About

Ajwain (Trachyspermum ammi) is a close relative of caraway, used in North Africa and Asia, especially India, and can be thought of as a seed version of thyme: it carries the essence of thyme, thymol, in a caraway-like seed.

From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.