Ajwain or carom seeds have a great importance in Indian cooking. These seeds provide flavor and fragrance to food recipes. Carom seeds have a strong aroma and provide a unique taste to chapattis and recipes.
Indian people also believe using carom seeds in food also prevents indigestion, abdominal pain and all other abdominal disorders.
You should also remember that ajwain seeds contain volatile oil, so heat will destroy it. Therefore, you should add ajwain seeds after cooking or in final stage of cooking.
Powder of ajwain seeds is also added in cooked vegetables along with black pepper, long pepper and coriander seeds.