Ajwain(carom seeds)

Hello all foodies,
Here I am with my another post.today,I am sharing some interesting facts about ajwain(Trachyspermum Ammi).
Ajwain is most commonly use in Indian cooking.It is also known as carom seeds or thymol seeds.it also known as vaamu in Telugu.the another name of ajwain in English is kingscumin.

Flavour and aroma

It smells almost like thyme and the taste is slight bitter.Small amount of this seeds tends a very nice flavor in a dish.


  1. Acidity:Mix one table spoon of carom seeds with one table spoon of cumin seeds. Consume them on a daily basis with some ginger powder. This natural remedy is a best way to cure indigestion problems. It is also useful in treating acidity and acid reflux problem.
  2. Cold:This seed is the best natural way to cure cold symptoms such as a blocked nose. Take a steam from ajwain seeds infused in hot water for best relief.
  3. Used in cooking:These seeds are widely used in Indian cooking as a spice. They can be roasted, fried in oil. Ajwain is used in small quantity in making biscuits, snacks, sauces, soups, soft drinks and pickles for good digestion.
  4. Pimple:Apply powdered carom seeds with yogurt on your face. Keep it for half an hour and wash off with warm water. This Remedy will help to lighten pimple scars.
  5. Reduce weight:Drink half glass of water with soaked carom seeds on an empty stomach. This will dissolve the fats.

And some many more……..:-P 😉 🙂 

Facts about carom seeds:

  1.  Keep them away from humidity and also from direct sunlight.
  2. Carom seeds cannot be stored for a long time.
  3. Avoid over consumption. It can lead to nausea, vomiting, skin irritation, allergy and headache in some people.
  4. Proper intake doesn’t have any side effects.
  5. Store them in air-tight bottle in a cool and dry place.
  6. People with liver disease and hyperacidity should avoid this herb.

You can get this seeds from Indian grocery store…..
B bye until next post….happy cooking……..

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