Ajwain Seeds
Ajwain has been a quiet hero of kitchens for thousands of years. Native to the Eastern Mediterranean and South Asia, it became deeply rooted in Indian, Middle Eastern, and North African cooking, not just for flavor—but for digestion and healing.
perfect when tempered in hot oil or ghee for dals, curries, and vegetable dishes
Great spice to flatbreads like paratha, naan, and crackers
I used a lot in pickles and savory snacks for depth and aroma.
Traditionally consumed as a tea or dry-roasted and chewed after meals.
In many Indian households, ajwain is the first spice given to new mothers—believed to restore digestion and warmthafter childbirth. I swear by “ajwain water” as a cure-all for stomach troubles.
Ajwain isn’t just a spice—it’s history, comfort, and flavor in seed form.
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Shipping & Questions
Shipping & Questions
Orders ship from our shop at 104 Avenue B in New York. Questions about an order, or looking for something you don't see? Email info@sos-chefs.com or call 212.505.5813.
Sourced, not ordered
Every jar chosen by Atef herself — Nepalese timut pepper to Iranian blue salt.
Packed locally
Filled by hand in the same room the city's chefs shop in.
A chef's best friend
Thirty years of "Yes, Chef" — white truffles flown anywhere, on request.
Every ingredient has a story
Where it grew, who grew it, and exactly what to do with it.
I created SOS Chefs in 1996, a small wholesale business with only a few items. It grew organically into hundreds of carefully chosen products, always keeping quality, efficiency, and originality at its heart.
Atef Boulaabi — Owner, SOS Chefs
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