A little of this spice goes a long way, so use sparingly, as its flavour is quite strong and bitter. You may also see it referred to as ajowan or ajwain.
It looks like a shorter, plumper version of cumin which it is closely related to along with caraway. It grows extensively in India as well as Egypt, Iran and Pakistan.
Carom is used to flavour breads, Indian flour-based snacks, vegetable and lentil dishes and is also good with fish. Cooking calms its taste to that of a peppery thyme.