DESCRIPTION
- It's very aromatic but less subtle in taste. It's a bit spicy, pungent and has a strong aroma.
- Even a small amount of ajwain dominates the taste of a dish.
- In India, ajwain is never used raw but is either roasted or fried in ghee, which is done to develop a stronger and more prominent aroma.
How To Use
- It's primarily used as a digestive aid and ant emetic.
- Ajwain is often consumed after a heavy meal.
- Indian people also believe using carom seeds in food also prevents indigestion, abdominal pain and all other abdominal disorders.