Ajwain, a little seed, looks like a tiny curved cumin seed. It tastes a bit like cumin, as well, with a bitterer edge and an herbal aroma. Think cumin and thyme with an assertive little kick. It's best when tempered (cooked to open and mellow the flavors) in oil, ghee, or butter.
Ajwain/carom is an essential part of South Asian cooking. Use it in lentil dishes, with roasted vegetables, in squash soup, or in groundnut stew.
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