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Ajmo is considered common in Indian food. Carom Seeds have a strong, bitter taste with an aroma similar to thyme. Carom seeds are usually dry roasted or ground and used in spice blends.
Ajmo consists of small, oval, seed-like fruits known as schizocarps, pale brown in color and closely resembling the seeds of other Apiaceae family members like caraway, cumin, and fennel. Despite their modest size, these seeds pack a powerful punch.
Ajwain has a bitter and pungent flavor, often compared to a blend of anise and oregano. The aroma is strikingly similar to thyme, owing to the presence of thymol, but ajwain is more intense and less subtle, with a sharp and commanding taste.
Even in small quantities, ajwain can dominate the flavor profile of any dish, making it a favored spice in Indian kitchens not just for its taste, but also for its digestive benefits.
Ajmo, also known as Carom seeds, Ajwain or Ajowan, are small, crescent-shaped, greyish-brown seeds native to the Mediterranean region and Central Asia. Derived from the Trachyspermum ammi plant — a member of the Apiaceae family (alongside dill, fennel, and caraway) — Ajwain seeds carry a strong, pungent aroma and a slightly bitter, peppery taste.
Ajmo has been a cornerstone of Ayurvedic and Unani medicine for centuries due to its powerful antimicrobial, carminative, antispasmodic, and anti-inflammatory properties. Its healing touch spans a wide range of health benefits:
Digestive Health: Aids in relieving gas, bloating, indigestion, and acidity.
Respiratory Relief: Used traditionally to ease asthma, bronchitis, cough, and cold symptoms.
Skin Care: Supports the treatment of eczema, psoriasis, and irritated or inflamed skin.
Pain Management: Offers natural relief for headaches, toothaches, and joint pain.
Oral Care: Fights bad breath and harmful bacteria in the mouth due to its natural antimicrobial effects.
💡 Tip: A pinch of ajwain with warm water is a classic remedy for stomach discomfort.
Though rarely eaten raw, carom seeds are highly valued in the kitchen:
Tempering (Tadka/Chaunk): Ajwain is often dry-roasted or fried in ghee or oil to mellow its pungency and release aromatic oils — commonly used in dals, curries, and sabzis.
Breads & Snacks: It adds a peppery crunch to flatbreads like parathas, naans, and puris, and is even sprinkled on Afghani breads and biscuits.
Home Remedies: Traditionally mixed with lemon juice and black salt, then sun-dried, it becomes a digestive mouth freshener.
Herbal Teas: Ajwain is infused in warm teas to soothe coughs and ease digestion.
While carom seeds offer a wealth of benefits, always consult with a healthcare professional before using them as a treatment — especially for chronic or serious conditions. Be sure to source from trusted suppliers to ensure purity and quality.
Ajmo is more than just a spice — it’s a natural remedy, culinary enhancer, and a digestive hero. From boosting gut health to enhancing your favorite dishes with bold flavor, carom seeds are a versatile gem in both traditional kitchens and holistic medicine.
| Weight | 1kg, 250gm, 500gm |
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