Carom seeds, also known as ajwain, are small, oval-shaped seeds that are commonly used in Indian and Middle Eastern cuisines. They have a strong, distinctive flavor that is often described as a mix between thyme and oregano, with a slightly bitter and pungent taste. Here’s some detailed information about carom seeds:

Origin and Cultivation

• Botanical Name: Trachyspermum ammi.
• Family: Apiaceae (the same family as cumin, dill, and fennel).
• Native Region: Carom seeds are believed to have originated in the eastern Mediterranean, possibly in Egypt, and are now cultivated in various parts of India, Iran, and Afghanistan.

Culinary Uses

• Spice in Cooking: Carom seeds are commonly used in Indian cuisine, especially in dishes like parathas, pakoras, and lentil dishes. They are often added to doughs for breads like puris and parathas.
• Flavoring Agent: Ajwain is used to flavor pickles, curries, and chutneys. It is often fried in hot oil or ghee to release its aromatic oils before being added to dishes.
• Digestive Aid: Due to its strong flavor and digestive properties, carom seeds are often used in small quantities to aid digestion, particularly in dishes that are heavy or oily.