Ajwain is small, oval-shaped, seed-like fruits are pale
brown schizocarps, which resemble the seeds of other plants in the family
Apiaceae such as caraway, cumin, and fennel. They have a bitter and pungent
taste, with a flavour like anise and oregano. They smell almost exactly like
thyme because they also contain thymol, but they are more aromatic and less
subtle in taste, as well as being somewhat bitter and pungent. Even a small
number of seeds tends to dominate the flavour of a dish
Ajwain (Carom Seeds) are rarely eaten raw; they are commonly
dry-roasted or fried in ghee (clarified butter). This allows the spice to
develop a more subtle and complex aroma. It is widely used in the cuisine of
the Indian subcontinent, often as part of a chaunk (also called a tarka), a
combination of spices - sometimes with a little chopped garlic or onion - fried
in oil or clarified butter, which is used to flavour a dish at the end of
cooking. In Afghanistan, Ajwain are sprinkled over bread and biscuits.
They are often sold as whole seeds but can also be ground
into a powder and used as a cooking spice.
Carom seeds are incredibly nutritious, being rich in fiber,
antioxidants, and other vitamins and minerals. Because of this, they have been
associated with health benefits and long been used in traditional Indian
medicine practices.