Cooking with Ajwain Seeds & Cloves: Flavor, Health, and Heritage

Jun 18

Few ingredients offer as much depth as ajwain seeds and cloves when it comes to creating bold, flavorful, and aromatic dishes. These ancient spices, deeply rooted in South Asian and Middle Eastern culinary traditions, not only enhance the flavor of food but also bring numerous health benefits. Whether you are a seasoned home cook or just beginning your culinary journey, learning to incorporate these two ingredients can elevate your everyday meals.

What Are Ajwain Seeds?

Also known as carom seeds, ajwain seeds are small, ridged, and grayish-green in color. They have a strong, pungent flavor, reminiscent of thyme but with a sharper edge. A little goes a long way, making them a powerful ingredient in any spice cabinet.

Culinary Uses

Ajwain is typically dry-roasted or fried in oil or ghee to reduce its intensity and release essential oils. Here’s how you can use it:

Tadka/Tempering: Add a pinch of these seeds to hot oil when starting lentil soups (dals), curries, or vegetable stir-fries.
Flatbreads: Knead them into dough for Indian flatbreads like parathas and puris to impart a warm, spiced undertone.
Savory Snacks: Ajwain is a common addition to Indian snacks like pakoras, mathris, and kachoris, where it provides both flavor and digestion support.

Health Benefits of Ajwain

Digestive Aid: Known to relieve indigestion, bloating, and gas.
Anti-inflammatory: Contains thymol, which has antimicrobial and anti-inflammatory properties.
Respiratory Relief: Often used in traditional remedies for cough and cold.

What Are Cloves?

Clove spice is the dried flower buds of the clove tree. They are dark brown and nail-shaped and have a rich, warm, and slightly sweet flavor with a powerful aroma. Cloves are commonly used in sweet and savory dishes and are versatile and potent.

Culinary Uses of Cloves

Cloves can be used whole or ground, but because of their intensity, moderation is key.

Rice and Curries: To infuse biryanis, pilafs, and curries with a deep, aromatic flavor, add whole cloves.
Baking: Ground cloves are a staple in spice blends for cakes, cookies, and holiday desserts.
Stews & Meats: Pair well with lamb, beef, or slow-cooked stews to add complexity and depth.
Beverages: Common in chai blends, mulled wine, or spiced teas.

Health Benefits of Cloves

Antioxidant-rich: Contains eugenol, a compound with potent antioxidant properties.
Oral Health: Traditionally used for toothaches and gum health.
Antibacterial: Effective against several bacterial strains.
Pain Relief: Used in natural remedies for sore throats and inflammation.

Tips for Cooking with Both Ajwain and Cloves

Combining these spices requires balance, but when used correctly, they can complement each other beautifully:

Layering Flavors: Use ajwain at the start of cooking for foundational flavor and cloves mid-way or towards the end to preserve their aroma.
Blending: These spices pair well with cumin, coriander, black pepper, and cinnamon.
Portion Control: Both ajwain and cloves are strong; start small and adjust according to taste.

Recipes to Try

Here are a few dish ideas where ajwain and cloves can shine:

Spiced Lentil Soup: Temper ajwain in ghee and add to cooked lentils with a hint of ground cloves.
Aromatic Rice Pilaf: For a subtly spiced side dish, cook basmati rice with whole cloves, a bay leaf, and a pinch of ajwain.
Ajwain-Spiced Flatbread: Add these seeds to whole wheat dough and serve with clove-rich curry for a flavorful pairing.
Homemade Chai: Brew tea with cardamom, ginger, cloves, and a tiny pinch of ajwain for a digestive-friendly twist.

Five More Recipes to Explore

Ajwain & Clove-Infused Ghee

Method: Gently heat 1 cup ghee with ½ tsp ajwain and three whole cloves until fragrant (2 minutes). Strain and store.
Use: Drizzle over roasted root vegetables or stir into steamed rice.

Spiced Citrus Pickle

Base: Sliced limes and oranges.
Brine: Equal parts vinegar and water, 2 tbsp salt, 1 tsp sugar, ¾ tsp ajwain, five cloves, 1 star anise.
Maturation: 5 days at room temperature, then refrigerate. Ideal with grilled poultry.

Ajwain-Clove Honey Syrup (for mocktails)

Simmer 1 cup of honey with ½ cup of water, ¼ tsp of crushed ajwain, and two lightly crushed cloves. Cool and strain. This adds depth to iced teas and lemonades.

Slow-Cooked Mutton Stew

Spice base: 1 tsp ajwain, four cloves, ginger-garlic paste, tomatoes.
Technique: Brown spices in oil, add mutton, and low-braise for 2 ½ hours. The result is a richly aromatic gravy that’s soothing for winter meals.

Savory Ajwain-Clove Granola

Rolled oats tossed with olive oil, sea salt, ¼ tsp ajwain, a pinch of clove powder, and pumpkin seeds are baked for 20 minutes at 170 °C. They are the perfect crunchy topping for pumpkin soup.

Buying and Storage Tips

Whole vs. Ground: Purchase ajwain and cloves whole whenever possible; grinding right before use preserves their volatile oils.
Aroma Test: Fresh ajwain should release a thyme-like scent when rubbed; cloves should float upright in water (an old merchant’s test for freshness).
Storage: Store in airtight glass jars away from sunlight. Cloves can stay potent for up to two years, and ajwain for up to one year.

Conclusion:

Ajwain seeds and cloves are proof that tiny spices wield mighty influence. From brightening lentils to deepening desserts, their synergy offers cooks an endless palette of flavors and healthful properties. Start small—sprinkle ajwain over roasted chickpeas or steep cloves in your next hot cocoa—then let curiosity guide you deeper into this enduring culinary duo.

Feel free to adapt the blends and recipes above to suit regional ingredients or dietary needs. With practice, you’ll instinctively know when a pinch of ajwain or a single clove is all that stands between a good dish and a memorable one.