Ajwain (Carom) Leaves

Ajwain, also known as carom, is a fragrant and pungent herb widely used in South Asian cooking. Its distinctive flavor and aroma add warmth to a variety of dishes, making it a staple in many spice cabinets. Ajwain leaves are also steeped in tradition and often featured in home-based preparations passed down through generations.

Key Features

• Commonly used in spice blends and tempering for curries and lentils
• Known for its bold, slightly bitter flavor with thyme-like notes
• Often included in traditional food and tea recipes
• Naturally dried to preserve its aroma and potency
• Popular in household kitchens across India, Pakistan, and the Middle East

Suggested Use
Use a pinch of Ajwain leaves while preparing daals, stews, parathas, or teas. Can also be dry-roasted and added to chutneys or sprinkled over savory snacks.

Storage Instructions

• Store in a cool, dry place away from moisture
• Keep tightly sealed in its original pouch or an airtight jar
• Use within 90 days of opening