Carom seed

Usage As carom seeds are seldom eaten raw, they are usually fried in ghee or dry-roasted before they are used. When used this way they can add more flavor to lentil dishes. You can even consider sprinkling them over biscuits and bread. Storage Place carom seeds in an airtight plastic bag or container and keep it in a cool and dry place.

Carom seeds, also known as ajwain or bishop’s weed, are small, oval-shaped seeds with a strong aroma and a pungent, slightly bitter taste. These seeds are widely used in Indian, Middle Eastern, and North African cuisines for their distinctive flavor and medicinal properties.

Key Characteristics

• Appearance: Small, ridged, and light brown to greenish in color.
• Flavor Profile: Strong, peppery, and slightly bitter with a hint of thyme.
• Aroma: Intense and herbal, releasing a powerful scent when crushed.