Rajma Rani

Certified Organic Ajwain Whole (Carom Seeds)

Tiny seed. Big personality. Zero guilt about that second paratha.

Open the jar and sniff. If you thought ‘thyme?’, your nose is right. Ajwain is rich in thymol, the same compound that gives thyme its punch, but it hits harder and sharper. That’s why one pinch can turn a plain flatbread into the one everyone fights over.

Ajwain also has a day job. A traditional Ayurvedic herb, it has been tucked into rich, heavy food for generations because it is traditionally trusted as a post-meal companion. Our whole seeds are plump, aromatic and full of natural oils, so even a small pinch makes a big difference.

Did you know?

Those ‘seeds’ are really tiny fruits. Ajwain belongs to the same family as cumin, fennel and parsley.
It’s a world traveller: ajwain shows up in Indian, Afghan, Iranian and Egyptian kitchens, and in some traditional Ethiopian berbere blends.
‘Carom’ and ‘ajwain’ are the same seed with two spellings. Say it either way and nobody will argue.
A quarter teaspoon is usually plenty. Ajwain gets loud fast.

Not your average spice jar

Spa day for spices: Steam, not chemicals

Common ways to make spices microbe-safe include chemical fumigation and irradiation. We chose steam, the pricier route. Steam sterilisation removes harmful microbes without leaving chemical residues, and it helps our Ajwain hold on to the volatile oils behind its flavour, aroma and natural antioxidants. We test before and after the process, because we would rather prove it than just say it.

No stones, no stalks, no surprises

Whole spices keep their essential oils locked inside until you crush, toast or temper them, which is why they stay fresher and more flavourful for longer. Our ajwain is steam sterilised, carefully cleaned and sorted to remove stalks, stones and impurities, then sealed fresh. Whole, aromatic and ready to release its full flavour in your kitchen.

From our farms to your kitchen. No middlemen.

Our ajwain is grown on our own farms, in regions naturally best suited to each crop. Our farming methods comply with the strict standards laid down by organic certification bodies, with zero chemicals used. Every batch can be traced back to the farm it was grown on, with no sourcing from third parties, so we have complete control over what goes into the pack. You can consume with confidence.

Put it to work

Sizzle in hot ghee or oil for parathas, puris, pakoras and namak paras.
Add a pinch to dals and kadhi for flavour and easier digestion.
Chew a few seeds with a pinch of salt after a heavy meal, a traditional home habit.
Boil in water for a simple, warm ajwain water.

Badges we earned the hard way

Our Certifications: FDA, SGS Organic, India Organic, USDA Organic, FSSC 22000, Control Union, Jeevika
Halal & Kosher Certified
Non-GMO, Gluten Free

What’s in the jar (and nothing else)

Certified Organic Whole Ajwain

Keep It happy

Keep in a clean, cool & dry place. Once opened, transfer contents immediately into an airtight container. Always use a DRY SPOON.

Net Weight	100 g
Storage Information	Store at room temperature.
Packaging Type	Sealed pack
MRP	Rs. (BASE PRICE + 5% GST)
Mfg. & Exp. Date	Refer to pack
Note	Kindly overlook the mfg./exp. details visible on the product as they were shot much earlier and are for illustration purpose only.
Brand	Harela
Country of Origin	India
Weight	100 g
Dimensions	5″ x 3.25’’ x 1.5’’

Home rituals this little seed has been part of for generations

In Ayurveda, Ajwain is known as Yavani and is described as ushna, meaning warming. That’s why it has always lived in the kitchen cabinet next to the heavy foods.

1. The after-feast chew

Half a teaspoon of Ajwain with a tiny pinch of black salt, chewed slowly, followed by a few sips of warm water. The classic ritual after a heavy wedding-style meal.

2. Warm Ajwain water

Boil 1 teaspoon of Ajwain in a glass of water for 5 to 7 minutes. Strain and sip warm, slowly. Many households make it an evening habit.

3. Home-style mukhwas

Dry roast equal parts Ajwain, fennel (saunf) and cumin (jeera) for a minute until fragrant. Cool, add a pinch of black salt and keep in a small jar at the dining table, like a tiny post-dinner ceremony.

4. The warm Ajwain potli

Dry roast 2 tablespoons of Ajwain and tie in a clean cotton cloth. Test the warmth on your wrist and keep a layer of cloth between the potli and your skin. Many homes use it as a gentle warm compress.

These are traditional household practices drawn from Ayurvedic and home-cooking traditions, shared for cultural interest. They are not medical advice and are not intended to diagnose, treat, cure or prevent any disease. Please consult a qualified practitioner for any health concern.

Around the world in 4 plates

1. Ajwain Paratha

Punjab, India · Makes 4

You’ll need: 2 cups atta, ¾ tsp ajwain, ½ tsp salt, 2 tbsp ghee plus extra for cooking, water

How: Mix flour, salt and ajwain (rub the seeds between your palms first to wake the oils). Rub in the ghee, knead with water into a soft dough and rest 15 minutes. Roll, brush with ghee, fold into a triangle and roll again. Cook on a hot tawa with ghee until golden. Serve with white butter, curd and pickle.

From our shelf: Ajwain Whole

2. Misir wot-style red lentils

Ethiopia · Serves 3-4

You’ll need: 1 cup red lentils, 1 chopped onion, 3 garlic cloves, 1 tbsp ginger, 1 tbsp berbere, ¼ tsp ajwain, 2 tbsp oil, 2 tbsp tomato paste, salt

How: Cook the onion dry in a pan until soft, then add oil, garlic, ginger and ajwain. Stir in berbere and tomato paste, fry 2 minutes. Add lentils and 3 cups water and simmer 20 minutes until thick. Serve with injera or rice. Ajwain is a traditional part of many berbere blends, so you’re adding it back home.

From our shelf: Ajwain Whole, Kashmiri Red Chilli Powder, Garlic Powder

3. Amritsari fish fry

Amritsar, India · Serves 3-4

You’ll need: 500 g firm white fish cubes, 2 tbsp besan, 1 tbsp rice flour, 1 tsp ajwain, 1 tsp ginger-garlic paste, ½ tsp turmeric, 1 tsp red chilli powder, juice of ½ lemon, salt, oil for frying

How: Marinate the fish with everything except the flours for 30 minutes. Add the flours and coat well. Shallow or deep fry until crisp and golden. Finish with a dusting of chaat masala and lemon, with mint chutney on the side.

From our shelf: Ajwain Whole, Turmeric Powder, Red Chilli Powder, Chaat Masala

4. Ajwain-cheddar scones (our British-meets-India riff)

Our own invention · Makes 8

You’ll need: 2 cups plain flour, 1 tbsp baking powder, ½ tsp salt, ½ tsp Ajwain, 60 g cold butter, ¾ cup grated cheddar, ¾ cup milk

How: Rub the butter into the dry ingredients. Stir in the cheese and milk to a soft dough, cut into rounds and bake at 200°C for about 15 minutes. Split warm and add butter.

From our shelf: Ajwain Whole