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Ingredients: Ajowan
Ajowan has the scent of a slightly minty thyme.
€5.10 30 g


To flavor legumes (chickpeas, lentils) and poultry or a good rice. It can be roasted ground in a mortar before using it.
  • Allergens Absent, except for cross-contamination.
    May contain traces of sesame, celery, mustard, soy.
  • Origin India
  • Storage / Use In a dry, dark place such as a closed cupboard.
€127.50 / kg

Olivier Rœllinger's words

Ajowan brings an herbal note of aromatics and its bitterness lightens rich dishes.
Ajowan replaces thyme in dishes. It pleasantly scents grilled poultry, rice but also all summer vegetables (eggplant, tomatoes, zucchini).
Ajowan goes well with coriander and cumin. Use it sparingly, because its flavor is strong and could mask the perfumes of other spices.


Originally, Ajowan would come from the Middle East. The Sanskrit word "yavani" means "Greek spice" in reference to the ancient Greek possessions in the Middle East during Antiquity.
The ancient Romans thought it was a variety of cumin. It is also called "Ethiopian cumin" and looks like a miniature cumin seeds.
Ajowan being composed of thymol essential oil, its thyme fragrance appears especially after it is crushed. It is also designated as the "Indian thyme", that shows the versatility of these appearances according to the cultures where it occurs.
Today, Ajowan crops are mainly in India.