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Carom Seeds, or Ajwain, are small, oval-shaped seeds with a sharp, bitter flavor similar to thyme.
These seeds are often used in Indian cooking to add a warm, peppery note to bread, snacks, and curries.
Ajwain is particularly valued for its digestive properties, as it helps with indigestion, bloating, and gas.
It is also a common ingredient in spice blends for pickles and chutneys, where it adds both flavor and health benefits.
Country Of Origin : India
Origin and Characteristics:
Carom seeds, commonly known as Ajwain in India, are tiny, oval seeds with a strong, pungent aroma reminiscent of thyme. These seeds are derived from the plant Trachyspermum ammi, which is native to India and parts of the Middle East. Ajwain seeds are gray-green to brown in color and have a slightly rough texture.
Culinary Uses:
Ajwain is a staple in Indian kitchens, appreciated for its unique flavor and digestive benefits. It is commonly used in:
Breads and Snacks: Added to dough for parathas, puris, or biscuits to impart a peppery kick.
Curries and Lentils: Used in tempering (tadka) to enhance the flavor of dals and vegetable dishes.
Pickles and Spice Mixes: Integral to certain spice blends and homemade pickles for its preservative properties.
Teas: Used in herbal teas to aid digestion.
Health Benefits:
