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Carom seeds are the seeds of the ajwain herb, or Trachyspermum ammi. They're common in Indian cuisine. Although referred to as “seeds,” carom seeds are the fruit of the ajwain herb. They're slightly green to brown in color and have a pungent, bitter taste. In Indian recipes, ajwain is used in curries and as a tadka in pakoras and dals, as well as a flavoring in breads. Middle Eastern recipes incorporate carom to boost the flavor of meat and rice dishes and as a preservative in chutneys, pickles, and jams