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Simplified International Flavours


Ajwain, also known as Ajowan, is called carom seed or bishop's weed in English. It grows in the northern as well as the eastern states of India. It is used predominantly in North Indian cooking, especially in flat breads such as paranthas and puris and snacks like samosas and kachoris. It is also used to flavour soups, stews and curries. Ajwain has a sharp and pungent flavour hence a teaspoon of it is enough for a large pot of food. The leaves of the Ajwain plant smell very much like oregano, and they are often used as a replacement for oregano in Indian kitchens. Though Ajwain remains rooted in Indian cuisine, don't let those boundaries stop you from experimenting!

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Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

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