Carom Seeds usage, dosage, side-effects, and US places to buy.

Carom Scientific Name

Trachyspermum ammi

Carom Other Names

English: Carom seed, Bishop’s weed
Hindi: Ajwain, Jevain
French: Ajowan, Ajouan, Ammi
German: Ajowan, Adiowan
Thai: Phak Chi
Sanskrit: Yamini, Yaminiki, Yaviniki

What is Carom?

Carom aka Ajwain is widely used in Indian cooking as part of spice mixture. Similar to fennel and cumin seeds, carom seeds are highly fragrant, almost like thyme. It has a bitter note and strong flavor, which contributes to the pungency and spice, much like anise with earthiness of oregano

Carom seeds are widely used in Ayurveda for their digestion-boosting properties. It is very effective in curbing flatulence, stomachache and indigestion usually caused after consumption of legumes (possibly a reason, why many traditional Indian recipes with legumes have Carom seeds are a part of their ingredients). The anti-inflammatory properties of carom (i.e essential oil obtained after distillation) especially are effective in treating rheumatoid arthritis and associated joint pain. The seeds also help in relieving symptoms of cough and cold.

Common forms of Carom

Fruits, Seeds, Leaves

Carom is commonly used for:

Menstrual Difficulties
Its Analgesic properties
Treating Gastro-intestinal disorders
Anti- tussive effect (suppresses cough)
Anti-filarial activity (prevents worm and parasite infestation)
For Bronchodilatory effects that helps in clearing air passages in lungs
Anti- Hyperlipidemic effect that prevents lipid build up in arteries

Carom Dosage

Seeds: 1 to 3 grams
Oil: 1 to 3 drops
Distilled: 5 to 10 drops

Carom Side-effects and Warnings

Common side-effects: Several adverse effects such as stomach ulcer and heartburns can be seen if over consumed and also can lead to dizziness and nausea.
Not so common side-effects: Not known.
Pregnant or Nursing Mothers: Over consumption might intesify heat in the body. Avoid excessive consumption and stick to food limits
Children: Not known.