Carom Seeds: Benefits and Culinary Uses

What are carom seeds?

• Carom seeds are called ajwain in Hindi.
• Carom seeds come from a herb called Bishop’s Weed.
• Carom seeds are present in almost every Indian kitchen, used as spice and as a natural medicinal aid because it is a very effective appetizer and is good for digestion.

Culinary uses of carom seeds:

• Carom seeds are used as a spice to increase the flavour of the recipe, but because of its dominating aroma it is used in very small quantities.
• Carom seeds are used for tempering sabzis and curries.
• Carom seeds are used in parathas, puris, pakodas, chilla (lentil pan cakes) and fried Indian snacks.
• Carom seeds are used in pickles and many masala powders.
• Carom seeds soaked in lemon juice along with black salt, then dried in sunlight are very tasty. In this form, it is used as an appetizer and a mouth freshener.

Health benefits of carom seeds: 

• Carom seeds helps in digestion and to increase appetite. They are useful in treating diabetes and soothing heart problems. They give relief in arthritis and joint pain.
• They are helpful in treating respiratory disorders and are used for treating acidity, flatulence, migraine head ache and common cold.
• Carom seeds are good source of fiber, protein, sodium, carbohydrates, sugar, fat, saturated fat, poly unsaturated fat and monounsaturated fat.