Using Carom Seeds (Ajwain) in Indian Cooking
The seeds are related to caraway seeds and when roasted they release a complex aroma very similar to thyme, but giving a much more warming, dominant flavour. There is a very slight peppery, aniseed tone too.
Carom seeds should be used in small amounts as it will dominate the flavour of any dish.
These are used in many dishes but are great when cooking fish and to fragrance a number of Indian breads.
This spice also has medicinal properties and is often used as a home remedy for reliving the feeling of being bloated. A large pinch of the seeds mixed with rock salt and swallowed with a glass of warm water is known to relieve symptoms of stomach pain and indigestion.Back to Cooking guides