Carom is very strong, and used in many Indian dishes. Each tiny carom fruit has a huge amount of thymol in it, and this gives it a flavor a bit like thyme, but several times stronger. Using carom in bread is common throughout India.

When used in Indian dishes, it is used in moderation, fried first imparting a smoky flavor, and balances well with cumin seeds, mustard seeds, and other assertive flavors like mustard, cardamom, or cumin.