Carom (Trachyspermum ammi), ajwain, bishop’s weed or ajowan is an annual herb that belongs to the family Apiaceae. The leaves and also the fruit which looks like seeds are consumed by humans, especially in India where it is from. It is noteworthy that the seeds are almost never eaten raw, because it is used either in powdered form or as a spice.
At this article, we are going to discover more interesting information about carom seeds, and not to forget the health benefits of carom seeds as well.
An Introduction to Carom Seeds
Carom has fruits that is small, oval-shaped, patterned like watermelon, shaped like seeds, and physically resembles other seeds in the Apiaceae family of plants, such as cumin, caraway and fennel. They taste bitter and pungent, comparable to that of anise and oregano, and smells like thyme because of the shared compound that the two of them have, thymol. The taste and aroma are so strong that even a few numbers of carom fruits have the potentials to dominate the flavour of a dish.
In terms of consumption, the fruits are rarely eaten raw. Even when not used as a spice or in powdered form, they are either dry roasted or fried in ghee. Ghee is Indian clarified butter. Indeed, this is what makes the spice to develop into a subtler yet complex scent.
Source: https://drhealthbenefits.com/herbal/herbal-spices/health-benefits-of-carom-seeds-for-your-daily-treatment
