Ajwain 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.

Ajwain 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.