Carom seeds are pungent, almost startling. Their flavour is sharp, herbal, and slightly bitter, somewhere between thyme, oregano, and camphor. On the tongue they create a tingling warmth that feels medicinal, clearing, almost bracing. Too much is overwhelming, but just enough wakes the palate and sharpens perception. Ajwain tastes like fire sharpened by mint, or like rainwater touched with resin.

Carom is indigenous to India and has long been a staple of traditional medicine. In Ayurveda it is praised for its digestive properties, used in teas, tinctures, and household cures. In Himalayan kitchens it became part of breads, savoury snacks, and lentils, ensuring that heavy foods remained balanced. Unlike glamorous spices traded across oceans, Carom remained local, humble, practical. Yet its importance is evident: no kitchen remedy book is complete without it.