Carom seeds are added to our food because it has nutritional value and also enhances the aroma and flavour of the food. You can use whole carom seeds or their powdered form while making vegetables, curries or preparing tadkas for your dal. You can replace cumin seeds with ajwain if you want to go light on your food and want your indigestion problems to go away. Carom seeds can be used in the dough’s of flatbreads, parathas, naans and in Indian snacks such as pakoras and chilla. You can also grind them along with your other favourite spices to make a spice mix for regular use. If you soak carom seeds in lemon juice and black salt and leave them to dry under sunlight, you can later use them as mouth fresheners. The easiest culinary use of carom seeds is to add it to your tea by boiling it with other ingredients.
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