Ajwain Seeds

Sharp, thyme-like, and wonderfully pungent. Ajwain seeds—also called carom seeds—deliver an intense herbal bite with peppery warmth that defines Indian breads and snacks. Essential for crispy pakoras, flaky parathas, and savoury biscuits. Their distinctive flavour aids digestion, making them traditional additions to fried foods and legume dishes. Toast briefly to soften their sharpness before adding to curries and vegetable stir-fries. A little goes far—these tiny seeds pack serious punch. Pairs beautifully with potatoes, root vegetables, and lentils. Once you taste properly seasoned pakoras with ajwain's aromatic kick, you'll keep these underrated seeds permanently stocked.