The ground Ajowan seed is commonly found in Indian, Asian, Arabic, and Ethiopian cuisines. It has an abrasive thyme-like flavor with a slight hint of brutalized mint. The flavor is bitter and somewhat spicy-hot sensation on the tongue.
Carom is great when mixed with other spices -paprika, salt and fresh lemon. Pair it beans, potatoes, fish or any starch-based foods such as breads or pastas.
Carom seeds have been shown to possess antibacterial and anti-inflammatory effects and may be effective in treating peptic ulcers and reducing blood pressure and cholesterol levels.