3Ajowan/Ajwain/Carom
Delightful yet emphatically impactful, ajwain seeds are one of the prevalent flavors regularly emphasize in Indian and Middle-Eastern cooking. Scientific name: Trachyspermum copticum. Ajwain seeds are olive green to tan in shade, have comparable appearance to cumin or caraway seeds with vertical stripes on their external surface. Thymol, the crucial oil got from ajwain has neighborhood soporific, hostile to bacterial and antifungal properties. Moreover in caraway, ajowan seeds are rich in fiber, minerals, vitamins, and hostile to oxidants.
