Ajwain (Trachyspermum ammi)

Ajwain

Trachyspermum ammi

Its tiny seeds carry sharp, thyme-like aroma, a staple of South Asian cuisine. Annual culinary herb; common names: ajwain, carom seeds.

Full sun
1–2/week
Beginner
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Plant Needs

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Sunlight Full sun to partial shade; tolerates hot, dry conditions; avoid prolonged deep shade
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Watering Water when the top 2 cm of soil dries completely; avoid overwatering to prevent root rot
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Temperature Thrives in warm, temperate to tropical conditions; cannot tolerate frost or temperatures below 10°C
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Characteristics

  • Leaf: Finely divided, feathery compound leaves; bright green, aromatic when crushed
  • Flower: Small, white umbel inflorescences clustered at stem tips
  • Stem: Slender, branched, pale green to light brown; slightly pubescent
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Care Guide

Watering

Keep soil consistently moist but not waterlogged

Fertilization

Diluted balanced liquid feed every 2 weeks. Cease fertilization in autumn as growth slows

Banana peel liquid fertilizer:Chop 2–3 banana peels, soak in 1 liter of water for 3 days, dilute 1:10 with water before applying to soil; avoid undiluted application to prevent root burn
Pruning
  • Pinch young stem tips to promote bushy, compact growth
  • Remove spent flower heads to prevent unwanted self-seeding
  • Trim yellowing or damaged leaves to maintain plant health and airflow
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Toxicity

Warning: this plant may be toxic.

Pets & Humans

Pets: ASPCA: Non-toxic to cats; no known adverse effects from ingestion or contact

Humans: Safe for human consumption in moderate culinary amounts; no reported acute toxicity

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Garden Uses & Culture

Culture: Used in South Asian folk medicine to relieve digestive discomfort; a traditional culinary spice

Usage: Culinary spice for curries, flatbreads, and pickles; medicinal tea for digestive relief