Carom seed (Ajwain) is a small, aromatic spice with a strong thyme-like flavor and a slightly bitter taste.
Widely used in Indian cooking, it aids digestion, reduces acidity, and offers antimicrobial benefits.
Rich in thymol, carom seeds are valued for both culinary and medicinal uses.
Carom seed, also known as ajwain, is a spice widely used in Indian cuisine for its distinctive aroma and flavor.
It is small, oval, and ridged with a pale brown or greyish hue. Carom seeds are known for their strong thyme-like fragrance and a slightly bitter taste.
Ajwain is not only a flavorful spice but also has numerous health benefits, including aiding digestion, reducing acidity, and possessing antimicrobial properties.
Rich in essential oils like thymol, carom seeds are often used in both culinary and medicinal applications.
| Attribute | Description |
|---|---|
| Scientific Name | Trachyspermum ammi |
| Common Names | Carom seed, Ajwain, Bishop’s weed |
| Appearance | Small, oval-shaped, ridged seeds; pale brown or grey color |
| Flavor & Aroma | Strong thyme-like aroma; slightly bitter and pungent taste |
| Main Uses | Seasoning in Indian cooking, digestive aid, medicinal uses |
| Active Compounds | Thymol, gamma-terpinene, para-cymene |
| Health Benefits | Aids digestion, reduces acidity, relieves respiratory issues, antimicrobial properties |
| Storage | Keep in a cool, dry place in airtight containers to preserve flavor |
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