carom seeds
Also known as: ajwain, ajowan, bishop's weed, thymol seeds, trachyspermum ammi, vamu, omam
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Also known as: ajwain, ajowan, bishop's weed, thymol seeds, trachyspermum ammi, vamu, omam
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A thin, savory pancake from the kitchens of Himachal Pradesh. Flavored with aromatic fennel and carom seeds, this crispy crepe is a delightful and quick option for breakfast or an evening snack.
Crispy, puffy fried bread infused with the unique, aromatic flavor of carom seeds. This classic North Indian poori is a delightful treat for breakfast or any festive meal, pairing wonderfully with aloo sabzi or chole.
A savory pancake from Jammu's Dogra cuisine, Ramroch is made with a simple batter of gram flour and whole wheat flour. Lightly spiced with carom seeds and turmeric, it's a quick, wholesome breakfast or snack. Perfect with a side of yogurt or pickle.
A delightful fusion dish combining the famous crispy texture of Mumbai's Fish Koliwada with the aromatic spices of Gujarat. Boneless fish pieces are marinated in a thick, spiced chickpea flour batter featuring carom seeds and a signature dhana-jeera powder, then fried to a perfect golden-brown. This appetizer is irresistibly crunchy on the outside and tender on the inside, making it a guaranteed crowd-pleaser.
Whole carom seeds can last for 1 to 2 years if stored in an airtight container in a cool, dark place. Ground ajwain loses its potency much faster, usually within 6 months.
Look for seeds that are olive green to light brown in color. They should have a very strong, pungent aroma similar to thyme. Avoid seeds that look dusty or have no scent.
Dried thyme is the closest substitute due to the shared thymol content. Cumin seeds or oregano can also work, though the flavor profile will shift slightly.
For most Indian recipes, they are either added to hot oil (tadka) or crushed between the palms and added to doughs for snacks like samosas or parathas.
They are believed to aid weight loss by improving digestion and boosting metabolism, often consumed as 'ajwain water' on an empty stomach.
Yes, they can be frozen in an airtight container to extend shelf life, though it is rarely necessary if kept in a dry pantry.
They have a very pungent, bitter, and sharp flavor, similar to a concentrated version of thyme or oregano with a slight peppery kick.
They are traditionally added to heavy or fried foods (like pakoras) because they significantly aid in the digestion of fats and prevent bloating.
carom seeds is a versatile ingredient found in cuisines around the world. With 305 calories per 100g and 16 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 10 recipes featuring carom seeds with step-by-step instructions.
Browse recipes →In small culinary amounts, they are generally safe, but excessive consumption should be avoided as they may stimulate the uterus. Always consult a doctor.
No, carom seeds are naturally gluten-free and safe for those with celiac disease or gluten sensitivity.
