carom seeds

Carom seeds, also known as ajowan or bishop's weed (Trachyspermum ammi), are small, oval-shaped seeds from a flowering plant native to the eastern Mediterranean and South Asia. The seeds are greenish-brown to grayish-brown in color and resemble tiny celery or cumin seeds. They possess a distinctive, pungent aromatic profile with thymol as the dominant chemical compound, lending a sharp, slightly bitter, and intensely herbaceous flavor reminiscent of thyme, oregano, and black pepper combined. The flavor is potent and should be used judiciously in cooking.

Carom seeds are a fundamental ingredient in Indian, Pakistani, and Afghan cuisines, particularly in savory applications. They are commonly used in breads (notably paratha and naan), vegetable preparations (especially potatoes and legumes), and various chutneys and pickles. The seeds are typically dry-roasted before grinding into a powder or used whole, which mellows their intensity and releases their aromatic oils. They are also employed as a digestive aid in traditional medicine and appear in some spice blends. Their strong flavor pairs well with starchy foods and contrasts effectively with yogurt-based dishes.