Trachyspermum ammi, commonly known as Ajwain or Carom, is an annual herb that is native to regions with arid climates, including parts of India, Iran, Afghanistan, and northern Africa. It thrives in semi-arid to arid environments, often in sandy or rocky soils. The plant typically grows to a height of 1-2 feet (30-60 cm) and has a similar width. Ajwain’s appearance is characterized by its feathery, finely divided leaves, and small, white to pale pink flowers that bloom in clusters. The flowers are not particularly showy, but the plant is grown primarily for its seed-like fruits, which are harvested when they turn from green to a pale brown color.

Ajwain is valued for its seeds, which have a pungent, thyme-like flavor, making it a popular spice in Indian cooking. It is often used in the tempering process known as ’tadka’ or ’chaunk’ to impart flavor to dishes. The plant is also known for its potential medicinal properties, although there is no conclusive evidence supporting its use as a therapy. In cultivation, Ajwain requires minimal maintenance, thriving in full sun and well-drained, sandy or loamy soil. It is drought-tolerant and can be grown in containers or as part of a herb garden. Ajwain can be susceptible to fungal diseases if overwatered or grown in poorly drained soils.CC BY-SA 4.0