Warm and aromatic, carom seeds deliver a strong, distinctive flavor with hints of thyme and oregano. Their pungent essence is integral to many Indian and Middle Eastern dishes.
Where it comes from
Carom seeds, also known as ajwain, are native to the Indian subcontinent and have been used in traditional medicine and cooking for centuries.
In the kitchen
Carom seeds are often used in tempering or as a spice in breads and savory dishes, enhancing flavor and aiding digestion.
Across cuisines
Carom seeds, also known as ajwain, are a spice with a strong, distinctive flavor reminiscent of thyme and oregano. They are commonly used in Indian and Middle Eastern cuisines to add pungency and depth to dishes such as breads and curries. Their aromatic profile is integral to many spice blends.
Nutrition (per 100g)
AI-estimated; model and run unavailable.
