After the first harvest, you might want to save and replant your carom seeds for a second crop. Most carom seeds are saved this way. However, some people have carom seeds that are so low in germination percentage that they never get a second crop from them.

That leads to the question: How do you tell whether you have carom seeds or cardamoms? The simple answer is that cardamom is a spice used in recipes, and carom is not a spice at all.

Taste test: If you have ever eaten cardamom, then you know what it tastes like. It’s a very distinctive flavor and it’s difficult to confuse with anything else. Carom seeds, on the other hand, don’t taste like anything except maybe a bit bitter (and they’re not bitter like coffee).

So if you want to know whether you have cardamoms or carom seeds and all you know is how they look, try eating them! If they taste good to you then they’re probably cardamoms; otherwise they’re probably carom seeds.

The real difference: Cardamoms are made into powder by grinding them into small pieces, while carom seeds are just roasted whole. That’s the only difference between

If you want to know the difference between carom seeds and cardamoms, the first thing you should do is to take note of the physical characteristics of both. The seeds are often mistaken as cardamoms because they have some similar features. However, when compared closely, one can easily make out the differences between them.

Taste is another factor that will help you distinguish between carom seeds and cardamoms. Cardamoms have a more intense flavor than carom seeds. Its taste is also more pungent and aromatic. In contrast, carom seeds are mild in taste and has a bit of sweet taste.

On the other hand, it is easy to tell apart the two when it comes to fragrance. Cardamoms have a smoky aroma while carom seeds have an earthy or nutty scent. You can also identify them by their color since the former has brownish black pods while the latter’s pods are brown or black with white stripes on it.

Carom seeds, also known as ajwain or Bishop’s weed, are used in Indian cooking. The seeds of the herb have an unusual flavor: warm and spicy, with notes of thyme and nutmeg. Cardamom, on the other hand, is a spice common in cuisines around the world. Its seeds are used whole or ground and impart a sweet, floral flavor to recipes.

Taste is not the only difference between carom seeds and cardamoms: their appearances can be different too. Carom seeds resemble tiny cumin seeds, while cardamom pods come in two forms: when green they are called cardamoms but when they turn brown they become what we know as cloves.

In this blog post, we look at how you might separate these two spices so that you can use them to your advantage in your Indian recipes.

The key difference between carom seeds and cardamoms is their shape. Carom seeds are shaped like chocolate chips, while cardamoms are shaped like tear drops.

Cardamoms are also longer and thinner than carom seeds. Cardamom seeds are about an inch long, while carom seeds are about half an inch long.

The flavor of these two spices is also different. Carom seeds have a stronger flavor than cardamoms, which have a milder flavor. The taste of carom seeds can be described as rich and pungent, while the taste of cardamoms can be described as bitter and pungent.

Taste is not the only difference between these two spices. Carom seeds also bring out the natural sweetness of foods better than cardamoms do.

We recommend our customers buy carom seeds from us instead of cardamoms because they will get better results and use less spice.”**

So you have bought a packet of carom seeds or a packet of cardamoms and you are wondering if they are the ones that you wanted.

Cardamom is usually defined as an aromatic spice made from the seeds of plants in the ginger family, but there can be confusion between the two. Both carom seeds and cardamoms belong to the same family but they are different species. Both are cultivated in India, where they are known by different names—ajwain (carom) and elaichi (cardamom). The difference between the two is easiest seen in their seeds—the seeds of cardamom are very small while those of ajwain are bigger.

Cardamom (Elettaria cardamomum) and carom seeds (Ajwain, Bishop’s weed, Ajowan, Carom seeds) are two spices that are often confused with one another. Both have similar characteristics in size and color but have different flavors.

There is no difference in the nutritional value or flavor of both carom seeds and cardamoms. However, carom seeds are often ground along with other spices to make masala powders.

Carom seeds are also used in a lot of Indian recipes. They are an important ingredient in garam masala, which is a mix of spices used in many Indian dishes and drinks. Carom seeds are also used in other spice blends like chai masala and ras el hanout.