Carom Seeds
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The Carom Seed
It is normally used as a spice. The small grayish oval seeds smell almost like thyme. This is because carom also contains thymol. However, carom has a stronger, more pungent and bitter taste. A few raw carom seeds can really dominate the flavors in a dish.
In Indian cooking, carom or ajwain is used dry-roasted or fried in oil or ghee (clarified butter). This makes the aroma much more subtle. It is used in many dishes, pakoras, paranthas and even in biscuits.
Contents at a Glance
Carom Seeds
History and Uses
In India, carom is traditionally used as an aid for digestion. Fried recipes like pakoras (fritters), and samosas normally contain some ajwain or carom in the batter so that the food can be digested properly.
Carom seeds are also used to relieve abdominal aches or discomfort and as an antiseptic. It is also used to help relieve stomach problems due to gas.
In Ayurveda (Indian traditional medicine), carom seeds or ajwain is one of the ten most utilized herbs known for having anti-spasmodic and anti-colic properties. It is also known for its diaphoretic (produces sweat), diuretic (increases urination), and carminative (prevents formation of gas) properties.
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Some Home Remedies Using Carom Seeds
Colic - Take one teaspoonful of carom seeds or ajwain and add 2-3 pinches of common salt and mix it in warm water. Drink this two to three times in a day. Use only half the dose if using it for children.
Flatulence or Gas - Mix whole carom seeds with some salt and the juice of a lemon. Let the carom absorb the lemon juice and dry on its own. Store the dried mixture in a dry container. A half-teaspoon to a teaspoon of the mixture mixed with warm water can be taken to treat flatulence, nausea, motion sickness and vomiting.
Diarrhoea and dysentery - Boil 1 tablespoon of carom seeds (ajwain or jwain) in a cup of water until the water is reduced to half its volume. Drink the concoction.
Cough -- For cough, chewing a small amount of carom seeds (they can be bitter, though) and drinking a small amount of warm water after will help ease the cough; and if taken twice or thrice a day, can sure the cough.
Congested Nose Due to Colds -- Add a tablespoon of carom seeds to a small bowl of boiling water and inhale the steam to ease the congestion.
Bronchitis -- Mix carom seeds with some jaggery (gur) and heat until the mixture becomes a paste. Two teaspoons of this mixture taken two times a day will act as a mucolytic (helps expel the mucus or phlegm).
Arthritis or Rheumatism Pains -- rub some carom oil on the affected area at least once a day
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Recipes Using Carom Seeds
Ajwain Ka Paratha (Paratha with Carom Seeds)
- Serves: 8 to 10 parathas
- Prep Time: 30 - 40 minutes
- Total Time: 30 to 40 minutes
Carom (ajwain or jwain) is a real good aid in digestion and there are a lot of recipes that use it as an ingredient because of that. Paratha is basically pan fried flatbread. It is a breakfast favorite in many Indian homes especially in Punjab. There are so many varieties of paratha depending on its main ingredient.
An all-time favorite is aloo paratha (potato paratha). This is one of the most prepared breakfast item in our home. My Mom also loves to make ajwain ka paratha (paratha with carom seeds) and it is one of our favorites. I am sharing with you my Mom's recipe.
Ingredients
- 2 cups wholewheat flour (atta)
- 3 teaspoons carom seeds (ajwain
- jwain)
- 1 teaspoon turmeric powder (haldi)
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1/4 teaspoon red chili powder (or more if you love spicy food)
Instructions
In a deep mixing bowl and mix together the flour, salt, carom seeds, turmeric and red chilli powders. Make a well in the center of the flour mixture.
Add water a little at a time and mix continuously. The mixture will start getting lumpy. Once the flour gets lumpy, stop adding water and start to knead it into a smooth dough. The more you knead, the smoother the dough gets.
Once the dough is prepared, set it aside for 20 minutes.
After 20 minutes, get some dough and make golf ball-sized rolls.
With a rolling pin, roll out the dough until you have a circle about 7 inches in diameter. You now have a paratha dough
Heat and oil a griddle and place a paratha dough in the center of the hot griddle. Once you notice some air bubbles rise on the surface, flip the paraha over. Brush some vegetable oil of the surface of the paratha.
After about 30 to 40 seconds, flip the paratha again and brush the surface with oil so that you now have both sides oiled. Once both sides are golden brown, your parathas are done.
Serve your ajwain ka paratha with chilled curd (dahi) or your favorite chutney or pickle.
Recipes Using Carom Seeds
Ajwain Fried Rice
Ingredients
- 1 bowl of cooked rice (even leftover rice will do very well)
- 2 1/2 teaspoons carom seeds (ajwain
- jwain)
- 1 red chili (more if you really like spicy food)
- 1 medium-sized onion
- chopped
- 2 teaspoons leamon juice
- 1 tablespoon vegetable oil
- handful of cashews for garnish
- salt to taste
- lemon wedges for garnish
Instructions
Heat oil in a pan and fry the cashews on medium flame until golden brown. Remove the fried cashews and set aside.
In the same pan (with the oil used to fry the cashews), add the carom seeds (ajwain, jwain). Once they seeds start sputtering, add the chili. Once the chili is fried, add the chopped onions until translucent.
Add the rice and the salt. Mix well continuously or the rice will stick to the bottom of the pan and burn. After about a minute, turn off the flame.
Add the lemon juice and mix well. Remove the rice and put on a serving plate. Garnish with the fried cashews on top and lemon wedges.
Thank you fro dropping by...
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aesta1
Jul 14, 2011 @ 6:36 am | delete
- Carom seeds smell so heavenly and love the taste especially after meals.
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