Carom Seeds

Carom seeds are another spice that aids digestion. It is one of the key spice used in Pakoras. Carom is added to many foods for its intense and sharp taste. It is used in parathas, some beans like chick peas or Kabuli channa, in tomato sauces and gravies, where it adds another dimension of flavor. It has an earthy and sharp taste, so used in minute quantities.

Carom is very strong, and used in many Indian dishes. Each tiny carom fruit has a huge amount of thymol in it, and this gives it a flavour a bit like thyme, but several times stronger. Using carom in breads is common throughout India. When used in Indian dishes, it is used in moderation, fried first imparting a smoky flavour, and balances well with cumin seeds, mustard seeds, and other assertive flavours like mustard, cardamom or cumin.