Carom seeds, also known as ajwain, bishop’s weed, or thymol seeds, are small oval-shaped seeds derived from the fruit of the ajwain plant (Trachyspermum ammi). They are native to the Indian subcontinent and are commonly used in Indian, Middle Eastern, and North African cuisines.
Carom seeds have a distinct aroma and a slightly bitter, pungent taste. They are often described as having a flavor profile that is a combination of thyme, anise, and oregano. These seeds are highly valued for their medicinal properties and are used in traditional Ayurvedic and herbal medicine.
In cooking, carom seeds are primarily used as a spice and a flavoring agent. They are a common ingredient in various savory dishes, such as curries, lentil soups, and pickles. The seeds are usually lightly roasted or fried in oil to enhance their flavor before adding them to the recipe.
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