Description: Desi Ajwain Seeds (Trachyspermum ammi), commonly known as carom seeds, are small, ridged, greenish-brown seeds with a strong, thyme-like, pungent aroma and a warm, slightly bitter, peppery taste. Rich in volatile oils—chiefly thymol—they contribute a distinct savory note to Indian, Middle Eastern and North African cuisines and are traditionally valued for their stomach-settling properties. Ajwain can be used whole or ground and complements breads, dals, pickles, vegetable dishes and spice blends. The seeds also contain dietary fiber, protein and trace minerals such as calcium and iron. Because their essential oil is concentrated, a little goes a long way. Store ajwain in an airtight container away from heat and direct sunlight to preserve flavor; when kept properly they retain best flavor for about a year.

How to use: Use whole ajwain in hot oil for tempering dals, curries and pickles to release its aroma, or lightly crush and mix into dough for rotis, parathas and savory breads to add flavor and a traditional digestive touch. Grind the seeds for spice mixes, chutneys or marinades where a more even distribution is desired. For a simple traditional digestive infusion, lightly crush half to one teaspoon of seeds and steep in hot water for 5–10 minutes, then strain and drink warm. Start with small amounts because the flavor is strong, and adjust to taste.