"Carom" or "Carom seeds" is the common English name for Ajwain (অজোয়ান or জোয়ান in Bengali).¹ It's a highly aromatic and distinctively flavored spice widely used in Indian, Middle Eastern, and African cuisines, and particularly revered in traditional Ayurvedic medicine.²

Here's a detailed description of Carom seeds:

1. Botanical Classification and Appearance:

• Scientific Name: Trachyspermum ammi³
• Family: Apiaceae (the parsley or carrot family), making it a relative of caraway, cumin, fennel, and dill.⁴
• What they are: Although commonly called "seeds," they are actually the fruit of the ajwain herb, small schizocarps that split into two halves.⁵
• Appearance: They are tiny (about 2-3 mm long), oval-shaped, ridged, and resemble miniature cumin seeds.⁶ Their color is typically light olive green to brown.⁷

2. Aroma and Taste:

• Aroma: Carom seeds possess an incredibly strong, pungent, and distinctive aroma that is often described as a cross between thyme and oregano, with hints of caraway and anise.⁸ This intense aroma is primarily due to the presence of thymol, an essential oil that is also found in thyme.⁹
• Taste: The taste is equally potent – bitter, pungent, and slightly acrid, with a warm, almost medicinal kick.¹⁰ Even a small quantity can dominate the flavor of a dish. This strong taste is why they are often used in small amounts.

3. Origin and Cultivation:

• Native to the Middle East, India, and North Africa.¹¹
• It is extensively cultivated in India, particularly in the states of Rajasthan and Gujarat.¹²

4. Culinary Uses:

Carom seeds are a staple in Indian cooking, especially in vegetarian dishes, fried foods, and specific spice blends.13

• Tempering (Tadka/Chaunk): They are most commonly added whole to hot oil or ghee at the beginning of cooking (tadka) to release their flavors.¹⁴ This mellows their raw bitterness and brings out their warm, aromatic notes. They are often used in tempering for dals, vegetable dishes, and curries.¹⁵
• Digestibility Aid: Due to their strong carminative (gas-relieving) properties, carom seeds are frequently added to dishes that are traditionally harder to digest, such as legumes (dals, beans), root vegetables, and fried foods like pakoras, samosas, and puris.¹⁶ In Bengali cuisine, they are sometimes used in boras (fritters) or certain vegetable preparations for this reason.¹⁷
• Breads: Incorporated into doughs for Indian flatbreads like parathas, naan, and especially ajwain paratha, adding flavor and aiding digestion.¹⁸ They are also used in savory biscuits and crackers.¹⁹
• Pickles: A common ingredient in various Indian pickles due to their flavor and mild preservative qualities.²⁰
• Spice Blends: Used in some spice blends, though less universally than cumin or coriander.²¹

5. Traditional and Medicinal Uses (Ayurveda & Home Remedies):

Carom seeds have a long history of use in Ayurvedic, Unani, and Siddha medicine for their therapeutic properties.22 They are often used as a home remedy for common ailments.23

• Digestive Health: This is their most renowned benefit. They are powerful carminatives, antispasmodics, and digestive stimulants.²⁴ They are widely used to alleviate:
  • Indigestion
  • Bloating²⁵
  • Gas (flatulence)²⁶
  • Acidity and heartburn
  • Stomach pain and cramps (colic)²⁷
  • They stimulate the secretion of digestive juices.²⁸
• Respiratory Relief: The presence of thymol gives them expectorant and bronchodilating properties.²⁹ They are used for:
  • Coughs and colds
  • Nasal congestion³⁰
  • Asthma (to help clear mucus and ease breathing)³¹
• Anti-bacterial and Anti-fungal: Thymol and carvacrol (another active compound) give carom seeds strong antimicrobial properties, potentially fighting various bacteria and fungi.³²
• Anti-inflammatory: May help reduce inflammation, offering relief in conditions like arthritis.³³
• Cholesterol and Blood Pressure: Some animal studies suggest carom seeds may help lower cholesterol and triglyceride levels, and potentially lower blood pressure due to calcium-channel blocking effects (though human research is limited).³⁴
• Menstrual Discomfort: Used in traditional remedies to relieve menstrual cramps due to their antispasmodic properties.³⁵
• Oral Health: Their antiseptic properties can contribute to oral hygiene.³⁶

6. Nutritional Aspects (in small amounts):

While used in small quantities, carom seeds contribute to overall health due to:

• Fiber: Good source of dietary fiber.³⁷
• Essential Oils: Rich in thymol (2.5-5%), gamma-terpinene, p-cymene, and other volatile compounds responsible for their aroma and medicinal properties.³⁸
• Minerals: Trace amounts of iron, calcium, phosphorus, potassium, and magnesium.³⁹
• Vitamins: Small amounts of B vitamins.
• Antioxidants: Contain antioxidants and flavonoids.⁴⁰