Carom Seeds

• Carom seeds are frequently toasted or dry-roasted before adding them to dishes to enhance their flavor, and are essential for adding depth to Indian breads like paratha and naan, providing a distinctive aroma and digestive aid.
• They are used to flavor lentil and bean dishes, helping to reduce bloating and gas, common issues associated with legume consumption by improving digestion.
• Carom seeds are a key ingredient in many Indian spice blends (masalas), where they contribute a warm, pungent, and aromatic note to curries and stews.
• They are often added to savory snacks like mathri and namkeen, providing a unique and flavorful twist, as well as potentially aiding digestion after consuming fried foods.
• Carom seeds are used in traditional Ayurvedic medicine for their potential digestive, anti-inflammatory, and antiseptic properties, often consumed as a tea or infused in warm water to relieve bloating, gas and indigestion.
• They are a suitable substitute for thyme or oregano in savory dishes when toasted lightly to enhance their flavor.

• May aid in digestion and reduce bloating.
• Can help relieve cough and cold symptoms due to its thymol content.
• Possesses antimicrobial and antifungal properties, contributing to gut health.
• Contains antioxidants that may help protect against cell damage.
• May have anti-inflammatory effects, potentially easing pain related to arthritis.
• Could contribute to lowering cholesterol levels, promoting heart health.

Carom seeds are best stored in an airtight container in a cool, dark, and dry place, away from direct sunlight and heat. When stored properly, they can maintain their flavor and potency for up to a year. Check for a strong, pungent aroma as an indicator of freshness. Discard if the aroma has faded significantly.