Carom Seed, Ground

Also known as ajowan, ajwain and carom seed, this spice is popular in Pakistani, South Indian, Omani, Egyptian, and Iranian cuisine. It has an abrasive thyme-like flavor with a slight hint of brutalized mint. This flavor is due to the presence of thymol in the seed. Thymol not only provides the flavor but also induces a bitter and somewhat spicy-hot sensation on the tongue. It finishes with a slight numbness or tingle similar to Szechuan peppercorns (imagine the tingle left by carbonation in soda water).

Cooking reduces the harshness of carom seed but it remains a rather aggressive spice. Paired with lemon (fresh or preserved) and salt it makes for a popular seafood rub. In addition, ajowan loves to be added to beans and lentils along with oregano and paprika. If you make homemade fries or potato chips, dust them with salt, black pepper, cumin, and ajowan for an addicting snack that pairs well with pale ale beers.