In Indian cuisine, carom seeds are used to flavour vegetarian dishes primarily legumes and bread dishes. The complexity of the flavour of carom seeds makes it an interesting spice to add to curries as it gives the dish a unique taste. Ajwain has a distinctive taste, it holds its own when added with other spices. I add them to Masala Cha to aid digestion, and also to paratha’s, samosa’s and many other recipes. Ajwain Pani (ajwain water) which is water boiled with Ajwain and a little sugar and allowed to cool can be really good for settling an upset stomach.
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