Carom

Commonly known as Ajwain, Ajowan, or Jowan, carom are tiny fruit pods that has very strong flavors that smells and tastes almost similar to Thyme, anise and oregano, because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent, even a small amount of fruit pods tend to dominate the flavor of a dish. Usually dry roasted lightly at first, or tempered in hot oil or ghee to season a dish. It has an oval shape, resembling caraway and cumin. In Indian cuisine it is often part of a baghaar, a mixture of spices fried in oil or butter, which is used to flavor lentil dishes. The plant is mainly cultivated in Iran and northern India.[4] Rajasthan. Besides culinary uses, it is used for medicinal purposes to aid in digestion and also as an antiseptic.