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    ZOFF Aromatic Whole Carom Seeds pack
    ZOFF Ajwain 2
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    Peppery & aromaticWhole carom seeds
    5.0 · 1 review

    Thymol-rich ajwain seeds.

    Small seeds, a sharp warming aroma. Sourced from Bikaner and Mehsana's dry seed-spice belt, so your parathas make an impression before the first bite.

    ₹30 Incl. of all taxes

    Pack size

    Quantity

    1

    Free shipping above ₹499
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    Zip-lockTake a few, zip it shut
    Kept wholeAroma stays in till you crack it
    Just ajwainIngredient list: carom seeds
    Description

    These tiny ajwain seeds have a peppery, thyme-like aroma that gets straight to work in hot ghee. A pinch brings character to dal, kadhi and pakora batter; a little in your dough gives parathas their familiar savoury bite. Small seeds, plenty to say. Go easy with the spoon.

    About its origins

    Ajwain has a home in India’s western seed-spice belt, with Rajasthan and Gujarat among its key growing regions. Neemuch in Madhya Pradesh is also an established trading centre for the spice.

    A pinch in the dough. Parathas will know.

    How to use
    1. Rub a small pinch between your palms before mixing it into poori, paratha or mathri dough.
    2. Add whole seeds to warm oil or ghee and let them turn fragrant without darkening.
    3. Stir a pinch into pakora batter, keeping the amount small so the ajwain does not overpower it.

    Quick tip: Rub ajwain between your palms just before adding it to flour. This lightly crushes the seeds without needing a grinder.

    Use it in

    • Ajwain parathas and crisp pooris
    • Onion pakoras and besan chillas
    • Mathri, namak pare and savoury biscuits
    • A fragrant tadka for kadhi
    Ingredients & storage

    IngredientsCarom seeds (ajwain).

    What it containsAjwain naturally contains aromatic oil, including thymol. Thymol is one of the compounds behind its familiar sharp, herbal aroma.

    StorageStore airtight in a cool, dry place. Keep the pack closed between uses and use a dry spoon.

    Taste test

    What does it actually taste like?

    Flavour

    Sharp and savoury, with the familiar ajwain bite that suits doughs, batters and tadkas.

    Aroma

    A strong herbal aroma that opens up in warm oil or ghee.

    Form

    Small, ridged whole seeds that can be used whole or lightly crushed.

    Spice level

    Herbal sharpness. Ajwain has a sharp herbal bite rather than chilli heat, so begin with a small pinch.

    Pairs well with

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    Freshness you can taste

    Purity you
    can check.

    Our purity and quality checks are backed by lab reports. Open the Lab reports tab on any product that has one to see what was tested and what came back.

    • Hand-sorted
    • Backed by lab reports
    • Cool-ground powders
    • Resealable zip-lock
    Zoff Veda

    Ajwain, the familiar after-meal sip.

    A strong little seed with a long place in digestive traditions. Keep the brew mild and the ritual simple.

    Mild ajwain infusion with whole carom seeds.
    Digestive tradition · 10 minHow to useThe gentle ajwain brew ajwain ka paaniTraditionally used for occasional digestive discomfort after meals.How to use01Lightly crush 1/4 tsp ajwain. Simmer in 250 ml water for 5 minutes, rest for 5, then strain. Sip comfortably warm.
    Explore the ZOFF Veda range

    For adults. Stop if it causes burning or reflux. Do not use ajwain water as an infant or pregnancy remedy.

    Inspired by traditional food and care practices. Benefits of these home preparations are not clinically established. Use small food quantities; these are not treatments.

    From home kitchens

    What customers are saying
    Product FAQs

    A few things you may want to know

    Still have a question? Talk to us.
    Are carom seeds and ajwain the same?

    Yes. Carom seeds is the English name for ajwain, the small seeds used in pooris, parathas, pakoras and tadkas.

    Should I crush ajwain before using it?

    Lightly crushing the seeds helps spread their flavour through dough and batter. Leave them whole when you want small bursts of flavour.

    How much should I add to dough?

    Start with a small pinch for a small batch, then adjust in your next batch. Ajwain has a strong, distinctive taste.

    Can I add ajwain to pakoras?

    Yes. Stir a small pinch into the besan batter before adding the vegetables, so the seeds are spread throughout the mixture.

    When does ajwain go into a tadka?

    Add it to warm oil or ghee and let it turn fragrant briefly. Add the next ingredients before the seeds become too dark.

    How spicy is it?

    Ajwain has a sharp herbal bite rather than chilli heat, so begin with a small pinch.

    On the gram

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