What is the English Name for Omam Seeds?

January 5, 2026 •

4 min read

According to the spice encyclopedia Wikipedia, Omam is the Tamil name for the spice more widely known as Ajwain throughout India. When searching for what is the English name for omam seeds, the most common answers are carom seeds or bishop's weed, both referring to the seed-like fruit of the Trachyspermum ammi plant. This guide will clear up any confusion regarding the English names and common uses for this popular spice.

Quick Summary

This article explains that the English names for omam seeds are carom seeds and Ajwain, detailing their appearance, distinct thyme-like aroma, and culinary and medicinal applications in Indian and Ayurvedic traditions.

Key Points

English Name: The English name for omam seeds is carom seeds, also widely referred to by its Hindi name, Ajwain.
Botanical Source: These are the seed-like fruits of the Trachyspermum ammi plant, belonging to the celery and parsley family.
Primary Uses: Omam or carom seeds are used as both a culinary spice and a traditional herbal remedy for various ailments.
Digestive Benefits: They are most famous for their potent digestive properties, offering relief from gas, bloating, and indigestion.
Active Compound: The distinctive pungent, thyme-like flavor and aroma come from thymol, an essential oil with antibacterial and antifungal properties.
Other Benefits: Beyond digestion, they are traditionally used to aid respiratory issues like coughs and colds and possess anti-inflammatory effects.
Consumption Method: For culinary use, the seeds are often dry-roasted or fried; for remedies, they are chewed raw, steeped in water, or boiled for tea.

Carom Seeds: The English Name for Omam

Omam seeds, or more accurately, the fruit of the Trachyspermum ammi plant, are known by several English names, most prominently Carom seeds and Ajwain. The name "Ajwain" is the more common and widely recognized term in English-speaking regions, though it originates from Hindi. The name "Carom seeds" also clearly identifies the spice and is frequently used in recipes and by spice merchants.

The plant, which belongs to the Apiaceae family (the same as parsley, carrots, and celery), produces small, ridged, grayish-brown seed-like fruits. Despite their resemblance to other seeds, like caraway, their flavor is distinctively pungent and bitter with a strong, thyme-like aroma due to the presence of thymol. This makes them a unique and powerful addition to many dishes, often requiring only a small amount to impart significant flavor.

Where are Omam/Ajwain Seeds Grown?

Ajwain is native to India and the Middle East, with major cultivation occurring in regions like Rajasthan and Gujarat in India. These hardy plants thrive in dry, barren soil. They are an essential part of the agricultural landscape in these areas and have been for centuries, underpinning their deep roots in local cuisines and traditional medicine.

Culinary and Medicinal Uses of Carom Seeds

Carom seeds are incredibly versatile, used in both cooking and traditional remedies throughout the Indian subcontinent and beyond. Roasting or frying the seeds in ghee or oil is a common practice to mellow their intensely pungent flavor and bring out a more complex, subtle aroma.

Culinary Applications

Flavoring Bread and Snacks: They are a classic addition to Indian flatbreads like parathas, savory biscuits, and fritters, where their distinct flavor cuts through the richness.
Enhancing Digestion: Often added to lentil curries (dals) and fried foods to aid in the digestion of these heavy items.
Pickling: Carom seeds are frequently included in pickle recipes alongside fenugreek and mustard seeds to enhance flavor and help with preservation.
Spice Blends: They form part of many spice mixtures, such as chaunk or tarka, which are used to finish and flavor dishes.

Traditional Medicinal Uses

Digestive Aid: The most well-known use is for relieving gas, bloating, and indigestion. Chewing a small amount of raw seeds after a meal is a common home remedy for digestive issues.
Respiratory Relief: They are used to treat coughs, colds, and congestion. Brewing the seeds into a tea or inhaling the steam can help clear airways.
Anti-inflammatory: Due to their anti-inflammatory properties, a paste made from crushed seeds can be applied externally to soothe arthritis pain or swelling.
Oral Health: Gargling with a mixture of warm water, salt, and crushed carom seeds can help with toothaches and improve oral hygiene.

A Note on Safety

While beneficial, it's important to consume carom seeds in moderation. Pregnant women should avoid them due to potential adverse effects on fetal development. If considering their use for medicinal purposes, it is always best to consult a healthcare professional.

Omam, Ajwain, and Carom Seeds Comparison Table


Feature	Omam (Tamil)	Ajwain (Hindi/Urdu)	Carom Seeds (English)
Origin Language	Tamil	Hindi/Urdu	English
Botanical Name	Trachyspermum ammi	Trachyspermum ammi	Trachyspermum ammi
Appearance	Small, oval, ridged, beige to brown fruit	Small, oval, ridged, beige to brown fruit	Small, oval, ridged, beige to brown fruit
Flavor Profile	Pungent, bitter, with a strong thymol aroma	Pungent, bitter, with a strong thymol aroma	Pungent, bitter, with a strong thymol aroma
Primary Use	Culinary and Ayurvedic medicine	Culinary and Ayurvedic medicine	Culinary and home remedies
Key Active Compound	Thymol	Thymol	Thymol

The Role of Thymol

The distinct, powerful aroma and many of the medicinal properties of carom seeds can be attributed to thymol, a potent essential oil. Thymol is known for its antiseptic, antibacterial, and antifungal properties, which contribute to the seeds' effectiveness in both culinary preservation and traditional medicine. This compound provides the spice with its characteristic flavor, similar to thyme, and explains its widespread use in treating infections, digestive ailments, and respiratory issues. The concentration of thymol is highest in ajwain seed oil, making it a powerful natural remedy.

Conclusion

To conclude, the English name for omam seeds is most commonly Carom seeds or Ajwain. The Tamil name 'omam' refers to the same spice, the seed-like fruit of the Trachyspermum ammi plant. Used extensively in Indian cuisine and Ayurvedic medicine, these small, pungent seeds offer numerous health benefits, particularly for digestion and respiratory health, thanks to their active compound, thymol. Understanding the different names for this versatile spice allows for easier identification and use, whether for cooking or home remedies.

For more in-depth information on the plant's traditional medicinal history, consult resources on Ayurvedic medicine and ethnobotanical studies of Trachyspermum ammi, like those often found on sites like WebMD.

Frequently Asked Questions

Yes, ajwain and omam are the same. Omam is the Tamil name for the spice known as Ajwain in Hindi and Urdu. In English, it is commonly called carom seed.

Omam seeds have a strong, pungent, and bitter taste with a powerful aroma similar to thyme, due to the high concentration of the compound thymol.

To use omam seeds for digestion, you can chew a small pinch of raw seeds after a meal or prepare 'oma water' by boiling the seeds and drinking the strained liquid.

No, while they look similar, caraway seeds and carom seeds have very different flavor profiles. Carom seeds are much more pungent and bitter, and substituting them directly would significantly change the taste of a dish.

Omam water is a popular Ayurvedic and home remedy made by boiling omam (carom) seeds in water. It is known for its digestive benefits, and for women, it can also be used to help with indigestion during pregnancy.

Excessive consumption of omam seeds can lead to acidity and reflux. Pregnant women should avoid them due to potential adverse effects, and anyone taking certain medications should consult a doctor before use.

Omam seeds should be stored in an airtight container in a cool, dark, and dry place. They lose their flavor quickly due to the evaporation of essential oils, so using them as fresh as possible is best.