What is the Difference Between Ajwain and Jeera

Ajwain and jeera are two spices with unique and strong flavors. They are commonly used in Indian cooking and traditional medicine. Although they are similar in appearance and other features, ajwain is not the same as jeera.

What is the difference between ajwain and jeera? Ajwain (Trachyspermum ammi) has a bitter, thyme-like taste, while jeera (Cuminum cyminum) has a warm, earthy flavor.

Key Areas Covered

1. What is Ajwain  
     – Definition, Features
2. What is Jeera
     – Definition, Features
3. Similarities Between Ajwain and Jeera
     – Outline of Common Features
4. Difference Between Ajwain and Jeera
     – Comparison of Key Differences
5. FAQ: Ajwain and Jeera
     – Answers to Frequently Asked Questions

Key Terms

Ajwain, Jeera, Spices

What is Ajwain

Ajwain, also known as carom seeds, is a spice commonly used in Indian cooking. It comes from the plant Trachyspermum ammi. It belongs to the same family as celery, coriander, and fennel. Ajwain looks like tiny seeds, but these are actually small fruits. They have a strong, bitter flavor and a smell like thyme.

In cooking, ajwain is often roasted or ground into spice blends. Nutritionally, a teaspoon of ajwain has only 5 calories and contains a little fiber, potassium, calcium, and iron.

Ajwain has also been part of Ayurvedic and Siddha medicine for many years. Ajwain seeds also contain a small amount of oil called ajwain oil, which has thymol. Thymol gives ajwain its unique aroma and also provides antifungal and antibacterial properties. People use ajwain to ease digestion, manage arthritis pain, and even relieve toothaches.

What is Jeera

Jeera, also known as cumin, is a popular spice made from the seeds of the Cuminum cyminum plant, which belongs to the parsley family. These are small, boat-shaped seeds. They can be used whole or ground into a fine powder.

The most common type of cumin is a brownish-yellow color, but there are other varieties, like black, green, and white cumin. Whole jeera is often used in Indian cooking, while ground cumin is a key ingredient in Mexican, Middle Eastern, and many other cuisines. You’ll find it in spice blends like garam masala, curry powder, chili powder, and baharat. It’s also added to dishes like soups, marinades, barbecue sauces, and baked beans.

Jeera has a warm, earthy flavor with a touch of sweetness and bitterness. Toasting the whole seeds before using them brings out their best flavor and aroma. Nutritionally, jeera is rich in iron. Just one teaspoon of ground cumin provides about 1.4 mg of iron.

Similarities Between Ajwain and Jeera

1. Both belong to the Apiaceae (parsley) family of plants.
2. Both have strong, aromatic flavors.
3. They are commonly used in Indian cooking.

Difference Between Ajwain and Jeera

Definition

• Ajwain comes from Trachyspermum ammi, which is a member of the Apiaceae family, whereas jeera comes from Cuminum cyminum.

Appearance

• Ajwain seeds are small, oval, ridged seeds with a pale greenish-brown color, whereas jeera seeds are small, boat-shaped, light brown or yellowish seeds. There are sometimes black, green, or white varieties.

Flavor

• Ajwain has a strong, bitter taste with a thyme-like aroma, but jeera has a warm, earthy flavor with a balance of sweetness and bitterness.

Common Use in Cuisine

• Ajwain is popular in Indian cuisine, often used in spice blends and Ayurvedic medicine. Jeera is widely used in Indian, Mexican, and Middle Eastern dishes, such as soups, stews, and spice blends like garam masala and curry powder.

FAQ: Ajwain and Jeera

1. Is ajwain and jeera same?

No, ajwain and jeera are not the same. Ajwain comes from Trachyspermum ammi, whereas jeera comes from Cuminum cyminum.

2. What is ajwain called in English?

Ajwain is known by several names in English, including ajowan caraway, thymol seeds, bishop’s weed, and carom. These names indicate the spice’s strong flavor and its similarity to caraway seeds.

3. Is ajwain or jeera good for gas?

Both ajwain and jeera are good for relieving gas. Ajwain helps with digestion and reduces bloating, while jeera can improve digestion and ease discomfort from gas.

4. When to avoid ajwain?

You should avoid ajwain if you are pregnant, breastfeeding, or have a sensitive stomach, ulcers, or acid reflux, as it can sometimes irritate these conditions. Ajwain might also increase the risk of bleeding during and after surgery.

5. Can we eat jeera and ajwain together?

Yes, you can eat jeera and ajwain together. In fact, they are often used together in Indian cooking and in traditional medicine for their combined digestive benefits. The mix can help improve digestion, relieve gas, and reduce bloating.

Reference:

1. Mikstas, Christine. “Health Benefits of Ajwain.” WebMD.

2. “What is Cumin?” The Spruce Eats.

Image Courtesy:

1. “Ajowan” By Mon Œil – (CC BY 2.0) via Commons Wikimedia

2. “Cuminum cyminum JEERA” By Tanvir Anjum Adib – Own work (CC BY-SA 4.0) via Commons Wikimedia