Ajwain and Epazote – 2 Spices We Can’t Be Without!
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Ajwain and epazote are two spices that our bean-loving family couldn't live without.
I've highlighted both of them in my post on How to De-Gas Beans, but here is more detail about them.
Ajwain is one of the spices mentioned in my post on Savory Hummus. It, along with epazote, helps with the digestion of beans.
Recently there has been a lot of attention paid to other cultures and their native ways of cooking. Just like there are some old wives' tales that actually are true, there are a lot of cultural traditions surrounding foods that had better nutrition at the root of their existence.
I was introduced to ajwain a few years ago by a friend who is a master of all things spice and was the manager of a spice store at the time. I mentioned to her that we were eating a lot (emphasis on “lot”) of beans and that this was sometimes a source of digestive distress for our family. We were already soaking, draining, and rinsing our beans before cooking, but we were still having some undesirable effects of the high bean diet :-).
Ah yes, brings back memories of that old rhyme, “Beans, beans, the magical fruit…”
My friend said to try ajwain and epazote when cooking beans, adding them to the bean water after soaking and draining the beans.
What a difference! And you don't need to use very much of either spice:
Ajwain
Use 1/4 teaspoon ajwain per 2 cups of cooked beans to the pot (1 cup dried beans yields approx 3 cups cooked).
I count the number of dried beans that I am using, multiply by 3 and then count off how many 1/4 teaspoon I need.
For example, if I am cooking 4 cups of dried beans, that will yield about 12 cups of cooked beans. So I will need 1/4 teaspoon x 6 or 1 1/2 teaspoons ajwain. To make it easy without calculating, I think, “OK. I am cooking 12 cups of beans so I count off 1/4 teaspoon of ajwain while dumping it into the pot and counting by 2 for each 1/4 teaspoon. For 12 cups that means I would add six quarter teaspoons of ajwain.
Epazote
For epazote, add approximately 1 tablespoon per 3 cups cooked beans or 1 cup dried beans.
You use more epazote in volume per pot of beans, but it weighs considerably less than the ajwain so the cost equals out a bit.
I tried to find out which spice works best for which kind of beans and I was not able to get consistent answers on this topic. I do find that epazote is more typically used in Mexican and Hispanic dishes and its flavor complements black, pinto, cranberry beans, and the like. Ajwain works well with, and its taste is well-suited to garbanzos (chickpeas), split peas, and lentils.
At first when we started to use these, we noticed a slight change in the flavor of the dish, but it truly is not strong at all.
Here are some photos of both for “illustrative purposes” :-):
Here is ajwain seed:
And here is epazote:
As for where to buy these, and for the answer to my reader's question, they are available at many international groceries. Epazote is available at Starwest Botanicals. You can buy ajwain on Amazon. They have a wonderful selection of organic and herbal products. Penzeys is another purveyor of spices that carries both items, but I prefer the organic option.
More on spice resources in another posting…
Until then, enjoy the magical fruit without the toot — and Happy New Year!
Have you ever heard of ajwain or epazote?
Ezapton and Jawa do taste like. What country do these spices come from
Epazote is from Latin America….Ajwain is from the Middle East but has moved beyond those borders. Epazote is a little grassy and ajwain doesn’t have much taste. This post has more options if you’d like to investigate other choices: https://wholenewmom.com/how-to-degas-beans/
Hi
Do I use Ajwain ground or as whole seed?
Bob
Hi Bob – We use the seed. Sorry that post is just not that helpful–it was a very old one that I had forgotten about and there are so many that need updating! I just updated it a bit but will go back and update it more – there are some links in there now that should help you to find what you need. Thanks for reading!
You can find organic Ajwain at Mountain Rose Herbs for $8/lb
(not including shipping)
I had to take a moment to send you a big thank you for your informative site and the work and research you put into it. Specifically, I am happy to learn of another method to try re de-gassing beans, and delighted to learn of two brand-new (to me) spices. Can’t wait to try each of them; do you have any recommended online sites for purchasing? Again, thank you so much!
There are some on this page: https://wholenewmom.com/resources/ Thanks for the kind words!!!
I soak my beans in water with a tsp of baking soda until they are plumped, then I drain and rinse the beans, cover them with water put another tsp of baking soda, skim off the foam and then add any other seasonings with them and cook according to recipe. This does not remove all the gas but it sure reduces it and does not change the taste of the bean recipe
Yes, I have heard about baking soda as well – I have more ideas to add hopefully soon!
Thanks so much! I’m going to try it today!
Ok, just sat down to a pot of beans if using epazote. Let me just tell you I think tree bark is more tender. I am stuck picking it out of each bite, I think maybe if it had been ground, or put it in cheese cloth then remove it. But wow, this stuff will make you lose your appetite quick. The flavor’s not bad, but a bird could build a nest with what im picking out.
Ugh. That’s not good. I had 1 bad batch from a company but previous ones hadn’t been a problem. I’m so sorry – can you return it?
I just sent them an email to ask, it didn’t look like their picture on the web site. I ate maybe 1/2 cup before giving up and throwing the batch in the trash, I think it made the gas even worse! Glad I only ate the small amount.
Ugh. I am so sorry. I hope you hear back from them. Not good.
Appreciate the info about Ajwain and Epazote but would really appreciate the pronunciation of these two herbs.
You can find pronunciation on the internet. 🙂
I make a lot of bean-based desserts. From the comments here, I’m guessing these de-gassed beans would not work well in a sweet recipe. Am I right, do you think?
I think it will be fine especially if you use ajwain. Epazote might not be the best. You could try other things like kombu or ginger. I’m updating this post soon. Thanks!
Do you use these when cooking ALL legumes – even lentils including split red lentils? How about split peas or split beans (sometimes I have split borlotti beans or the like)?
Thanks!
Yes, I do – but I am trying new methods as well. Thanks!
Thank you for this tip – we eat a lot of beans/legumes and I have ajwain in my cupboard for an African ground nut soup recipe!!
You are so welcome! Hope it works well for you! Is the ajwain for flavoring in that?