Caraway vs. Ajwain — What's the Difference?
By Fiza Rafique & Maham Liaqat — Updated on April 2, 2024
Caraway seeds are known for their anise-like flavor, used in European cuisine, while ajwain seeds feature a stronger, more pungent taste, common in Indian cooking.
Difference Between Caraway and Ajwain
Table of Contents
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Key Differences
Caraway seeds, originating from the Carum carvi plant, are a popular spice in European cuisine, known for their distinctive sweet, anise-like flavor. They are commonly used in bread, cheese, and liquors. On the other hand, ajwain seeds come from the Trachyspermum ammi plant and are prevalent in Indian and Middle Eastern cuisines. Ajwain offers a more intense flavor, often compared to thyme but with a sharper, slightly bitter edge, making it suitable for savory dishes.
The use of caraway seeds in dishes like rye bread and sauerkraut highlights their versatility in European culinary traditions, enhancing flavors with a subtle, earthy sweetness. Ajwain seeds, however, are favored for their medicinal properties as well as their culinary uses, often added to legumes and bread for their ability to aid digestion and add a complex flavor profile.
Caraway seeds are typically used whole or ground, infusing dishes with a mild, bittersweet taste that complements meats and vegetables. In contrast, ajwain seeds are often dry roasted or fried in ghee to mellow out their intensity before being added to dishes, enhancing their digestive benefits and imparting a robust flavor.
In terms of health benefits, caraway seeds are rich in fiber, antioxidants, and several essential oils that contribute to digestive health and may reduce inflammation. Ajwain seeds, on the other hand, are renowned for their antiseptic, antimicrobial, and anti-inflammatory properties, often used in traditional remedies to treat digestive issues and infections.
Both spices are integral to their respective cuisines and offer unique flavors and health benefits. While caraway seeds lend a subtle, sweet flavor to dishes, ajwain seeds stand out for their potent taste and medicinal qualities, making both spices valuable additions to a variety of culinary creations.
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Comparison Chart
Origin Plant
Carum carvi
Trachyspermum ammi
Cuisine
European
Indian and Middle Eastern
Flavor Profile
Sweet, anise-like, bittersweet
Strong, pungent, similar to thyme
Culinary Uses
Breads, cheeses, liquors
Legumes, breads, savory dishes
Preparation
Used whole or ground
Often dry roasted or fried before use
Health Benefits
Digestive health, anti-inflammatory
Digestive aid, antiseptic, antimicrobial
Compare with Definitions
Caraway
A spice derived from the Carum carvi plant.
Caraway seeds add a unique flavor to rye bread.
Ajwain
Features a strong, pungent taste.
The ajwain provided a robust flavor to the curry.
Caraway
Known for its sweet, anise-like flavor.
The caraway seeds imparted a subtle sweetness to the stew.
Ajwain
Common in Indian and Middle Eastern cooking.
Ajwain is used in the seasoning of flatbreads.
Caraway
Can be used whole or ground.
Ground caraway seeds were used to season the meat.
Ajwain
A spice from the Trachyspermum ammi plant.
Ajwain seeds are essential in many Indian dishes.
Caraway
Used in European cuisine.
Caraway is a traditional spice in German sauerkraut.
Ajwain
Typically dry roasted before use.
Roasting ajwain seeds enhances their flavor.
Caraway
Offers digestive health benefits.
Caraway tea is often consumed for its digestive benefits.
Ajwain
Known for medicinal properties.
Ajwain water is traditionally drunk for its health benefits.
Caraway
Caraway, also known as meridian fennel and Persian cumin (Carum carvi), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa.The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on 20–30 cm (8–12 in) stems. The main flower stem is 40–60 cm (16–24 in) tall, with small white or pink flowers in umbels.
Ajwain
Ajwain, ajowan (), or Trachyspermum ammi—also known as ajowan caraway, thymol seeds, bishop's weed, or carom—is an annual herb in the family Apiaceae. Both the leaves and the seed‑like fruit (often mistakenly called seeds) of the plant are consumed by humans.
Caraway
A biennial Eurasian herb (Carum carvi) in the parsley family, having finely divided leaves and clusters of small, white or pinkish flowers.
Ajwain
A plant in the family Apiaceae (Trachyspermum ammi), and its seed-like fruit, which is used (especially in South Asian cooking) for its thyme-like flavor.
Caraway
The seedlike fruit of this plant, widely used as a flavoring and seasoning in various foods. Also called caraway seed.
Caraway
A biennial plant, Carum carvi, native to Europe and Asia, mainly grown for its seed to be used as a culinary spice.
Caraway
The seed-like fruit of the caraway plant.
Caraway
A cake or sweetmeat containing caraway seeds.
Caraway
A biennial plant of the Parsley family (Carum Carui). The seeds have an aromatic smell, and a warm, pungent taste. They are used in cookery and confectionery, and also in medicine as a carminative.
Caraway
A cake or sweetmeat containing caraway seeds.
Caraways, or biscuits, or some other [comfits].
Caraway
A Eurasian plant with small white flowers yielding caraway seed
Caraway
Leaves used sparingly in soups and stews
Common Curiosities
Are caraway and ajwain seeds good for digestion?
Yes, both are known to aid digestion; caraway for its fiber content and ajwain for its antiseptic and antimicrobial properties.
What are the health benefits of caraway seeds?
Caraway seeds are rich in fiber, antioxidants, and have anti-inflammatory properties, benefiting digestive health.
Can I make tea with caraway and ajwain seeds?
Yes, both can be used to make tea, which is said to aid digestion and offer other health benefits.
What type of dishes are best for caraway seeds?
Caraway seeds are well-suited to bread, cheeses, and meat dishes, adding a subtle, earthy sweetness.
What dishes benefit from the addition of ajwain?
Ajwain is great in legume dishes, bread, and savory snacks, contributing a strong, distinctive flavor.
How should ajwain seeds be prepared for cooking?
Ajwain seeds are often dry roasted or fried in ghee to reduce their intensity and enhance their flavor before adding to dishes.
Can caraway and ajwain be used interchangeably?
Due to their distinct flavors, they are not typically interchangeable, but can be substituted in some recipes depending on the desired taste.
How do I store caraway and ajwain seeds?
Both should be stored in airtight containers in a cool, dark place to preserve their flavor.
How long can caraway and ajwain seeds be stored?
Properly stored, they can last up to a year, retaining most of their flavor and potency.
What is the main difference between caraway and ajwain seeds?
Caraway seeds have a sweet, anise-like flavor and are common in European cuisine, whereas ajwain seeds are stronger, more pungent, and used in Indian cooking.
Is ajwain water beneficial for weight loss?
Ajwain water is believed to boost metabolism and aid in weight loss, in addition to its digestive benefits.
Is there a nutritional difference between caraway and ajwain?
Both have nutritional benefits, including vitamins, minerals, and essential oils, though their specific properties differ due to their unique composition.
Can caraway seeds be used in sweet dishes?
Yes, their sweet, anise-like flavor can complement certain sweet dishes and baked goods.
Are there any side effects of consuming caraway or ajwain seeds?
In excessive amounts, both can lead to digestive discomfort. It's best to use them in moderation.
Can eating ajwain seeds raw provide health benefits?
Yes, eating raw ajwain can provide health benefits, but in moderation, due to its strong flavor and potency.
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Written by
Fiza RafiqueFiza Rafique is a skilled content writer at AskDifference.com, where she meticulously refines and enhances written pieces. Drawing from her vast editorial expertise, Fiza ensures clarity, accuracy, and precision in every article. Passionate about language, she continually seeks to elevate the quality of content for readers worldwide.
Co-written by
Maham Liaqat
