Carom seeds are the seeds of the ajwain herb, or Trachyspermum ammi. They’re common in Indian cuisine. Although referred to as “seeds,” carom seeds are the fruit of the ajwain herb. They’re slightly green to brown in color and have a pungent, bitter taste.Ajwain seeds or carom seeds belong to the cumin family, Apiaceae. This plant is predominantly found in the regions of India and used as a spice. Carom seeds are egg-shaped and khaki coloured. Though by appearance, it looks like thyme, carom seed is more aromatic, bitter and pungent.
Usage As carom seeds are seldom eaten raw, they are usually fried in ghee or dry-roasted before they are used. When used this way they can add more flavor to lentil dishes. You can even consider sprinkling them over biscuits and bread. Storage Place carom seeds in an airtight plastic bag or container and keep it in a cool and dry place.