Ajwain is commonly known as carom seeds in English.
Understanding Ajwain and its English Names
Ajwain, a spice popular in Indian cuisine, doesn't have a single, universally accepted English name. However, carom seeds is the most widely used and understood term. The reference provided itself states this clearly: "Carom seeds, or ajwain as they are called in India...". This highlights the direct correlation between the Hindi name "ajwain" and its English equivalent, "carom seeds".
While some might refer to it by its botanical name Trachyspermum ammi, this is less common in everyday conversation. Using "carom seeds" ensures clear communication when discussing this spice in English-speaking contexts.
Key points to remember:
- Ajwain = Carom seeds: This is the most straightforward translation for general use.
- Botanical Name: Trachyspermum ammi is the scientific name, useful in academic or botanical settings.
- Flavor Profile: Similar to thyme but more pungent.
