Carrom Seeds

Carrom seeds, also known as ajwain or ajowan seeds, are the small, oval-shaped seeds of the Ajwain plant (Trachyspermum ammi). They are commonly used as a spice in Indian cuisine and have a distinct flavor and aroma. Here are some key points about carrom seeds:

Appearance: Carrom seeds are small, ridged seeds that are light brown to olive green in color. They have a slightly bitter and pungent taste, with a strong, aromatic fragrance reminiscent of thyme or cumin.

Culinary Uses: Carrom seeds are a popular spice in Indian cooking, particularly in dishes from the northern and western regions of the country. They are commonly used to flavor curries, lentil dishes, bread, snacks, pickles, and savory pastries.

Digestive Properties: Carrom seeds are renowned for their digestive properties and are often used as a digestive aid in traditional Indian medicine (Ayurveda). They are believed to help relieve indigestion, bloating, gas, and stomach discomfort.

Health Benefits: In addition to their digestive properties, carrom seeds are rich in essential oils, vitamins, minerals, and antioxidants. They are believed to have various health benefits, including antimicrobial, anti-inflammatory, and analgesic properties.

Culinary Substitutions: If carrom seeds are not available, substitutes such as cumin seeds or thyme can be used in recipes, though they may not replicate the exact flavor profile of carrom seeds.

Storage: Carrom seeds should be stored in an airtight container in a cool, dark place away from moisture and sunlight. Proper storage helps preserve their flavor and aroma for an extended period.

Cultural Significance: Carrom seeds have cultural significance in Indian cuisine and traditional medicine. They are often included in spice blends, herbal remedies, and religious rituals.

External Uses: Carrom seeds are sometimes used externally in poultices or ointments for treating skin conditions such as itching, inflammation, and insect bites.