Carom Seed

Carom seed is a small, ridged, gray-green seed used as a spice. It delivers a thyme-like pungency with a peppery bite and blooms quickly in hot oil, so brief toasting is best. Cooks use it whole or lightly crushed in flatbreads, fritters, lentils, and pickles, and it is sold whole or ground.

Ajwain likely originated in the eastern Mediterranean and spread through the Middle East to South Asia, where it is widely cultivated in India, Iran, and Egypt. It features prominently in Indian and Pakistani breads, legume dishes, and pickles; after drying the umbels, seeds are threshed and cleaned for market.