Ajwain, also known as carom seeds, are a popular spice in Indian cuisine renowned for their distinctive flavour and numerous health benefits. These tiny, oval-shaped seeds have a pungent, thyme-like taste and are often used to enhance the flavour of various dishes. A key ingredient in many Indian pickles, or ‘achaar,’ ajwain adds a unique depth of flavour that complements the tangy and spicy profile of the pickles.

In achaar, ajwain not only contributes to the taste but also serves as a digestive aid, helping to alleviate indigestion and bloating. Its antimicrobial properties further enhance the preservation of pickles, ensuring their longevity. Whether added to a spicy mango pickle or a tangy lime achaar, ajwain is indispensable in traditional Indian pickling. Its rich aroma and health benefits make it a cherished component in many Indian kitchens.