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A spice belonging to the cumin and parsley family, carom seeds (ajwain) are tiny, erect and oval-shaped with a sharp and penetrating taste. It has been used since ancient times for its culinary, aromatic and medicinal properties. Carom seeds are mostly used in whole form, and very rarely as a powder.

The most impressive health benefits of carom seeds are its ability to improve the appearance of the hair, optimize digestion, support weight loss efforts, reduce excess flatulence and boost respiratory health, among others. Using carom seeds in the preparation of food, as well as for health purposes, has been a tradition for thousands of years.

Culinary Uses:

• Thanks to its strong aroma and distinctive taste, ajwain is used in small quantities as part of the tarka for many dishes, especially dals and subzis.
• It may also be used in the batter used for vegetables to enhance the aroma and ease digestion.
• You can also add a little ajwain when preparing the dough for paratha, as it imparts a wonderful, penetrating aroma when the paratha is cooked. 
• It is also added to pickles for its preservative qualities.
• Ajwain helps reduce the flatulence causing effect of beans. It also aids in digestion.
• Being a good digestive, if added to the buttermilk / Lassi served after a meal or eaten in dry roasted form can help you digest food easily. 
• Add thyme to your favorite pasta sauce recipe. Season soups and stocks with fresh thyme.

How to Store:

• It can be kept fresh in a tightly sealed glass container in a cool, dark and dry place.
• It will stay fresh for a year.