Carom seeds, which are called ajawain in Hindi/Punjabi, are pale in colour and look like a smaller version of cumin seeds. They are extremely fragrant and taste similar to thyme with a stronger more distinct flavour. Carom is often used whole in Indian cooking particularly to flavour Indian pastry dishes and onion bhajis. Curry dishes can sometimes use carom that is crushed using a pestle and mortar or some may even use it in its seed form. Carom is also used in Indian pickle-making and is a main ingredient for pickled Indian dishes, for example Achari Chicken Tikka. Carom is known to aid digestion and soothe stomach pains as well as relieve symptoms of a blocked nose or a sore throat.
