We are offering ajwain seed.
Ajwain - carom seed the spices of india are famous all over the world for adding taste and flavor to a variety of traditional indian dishes. Just as all the other indian spices, carom seeds have their own special way of adding flavor to the dish. They belong to the family of apiaceae plants. Carom seeds are called 'ajwain' in india and resemble cumin seeds in their appearance. However, the size of these seeds is smaller than cumin seeds. They have a strong fragrance and are similar to thyme in taste, although stronger in flavor. You can use whole carom seeds as well as grind them to a powder. If you want to use them as a powder, it is recommended to buy them and grind them at home.
The usage of carom seeds in garnishing the dishes vary from one region to another. However, the use of these seeds are particularly popular in the northern part of the country, and thus, you will find the presence of carom seeds in many north indian dishes as compared to other regions.
Carom seeds are popularly used in 'tadka' or tempering pulses and vegetables. This is a process in which you heat the oil and add various spices to leave their flavor and add fragrance to the dish. Along with other spices, small quantities of whole carom seeds are used for tempering dishes. Alternatively, you can use powdered ajwain for garnishing purposes while cooking vegetables. Carom seeds are also widely used to add flavor and taste to 'paranthas'. They provide a distinct flavor and smell to the 'paranthas' and helping them be more digestible at the same time.

We are offering ajwain seed.
Ajwain - carom seed the spices of india are famous all over the world for adding taste and flavor to a variety of traditional indian dishes. Just as all the other indian spices, carom seeds have their own special way of adding flavor to the dish. They belong to the family of apiaceae plants. Carom seeds are called 'ajwain' in india and resemble cumin seeds in their appearance. However, the size of these seeds is smaller than cumin seeds. They have a strong fragrance and are similar to thyme in taste, although stronger in flavor. You can use whole carom seeds as well as grind them to a powder. If you want to use them as a powder, it is recommended to buy them and grind them at home.
The usage of carom seeds in garnishing the dishes vary from one region to another. However, the use of these seeds are particularly popular in the northern part of the country, and thus, you will find the presence of carom seeds in many north indian dishes as compared to other regions.
Carom seeds are popularly used in 'tadka' or tempering pulses and vegetables. This is a process in which you heat the oil and add various spices to leave their flavor and add fragrance to the dish. Along with other spices, small quantities of whole carom seeds are used for tempering dishes. Alternatively, you can use powdered ajwain for garnishing purposes while cooking vegetables. Carom seeds are also widely used to add flavor and taste to 'paranthas'. They provide a distinct flavor and smell to the 'paranthas' and helping them be more digestible at the same time.