South Asia

Carom Leaf

Plectranthus amboinicus (syn. Coleus amboinicus).

Leaf.

Part Used

Fresh leaf, occasionally fried whole as a garnish or wrapped around fillings.

Form

Local / Regional Names

Ajwain patta / Indian borage / Cuban oregano / Mexican mint – a genuinely different plant from ajwain seed despite the shared 'carom/ajwain' English naming.

Countries / Cuisines

India, broader tropical Asia; also grown ornamentally/culinarily worldwide.

Flavor & Aroma

Thick, fleshy leaf with a pungent oregano-thyme flavor, distinct from the seed spice ajwain despite the shared common name.

Culinary Uses

Used fresh as a flavoring herb, sometimes fried as a crispy wrap for pakora-style snacks.

Classic Dishes

Ajwain leaf pakora (leaves battered and fried whole).

Pairings

Chickpea flour batter, chile.

Timing

Use fresh; frying briefly in batter is the classic application.

Storage

Fresh leaves keep about a week refrigerated.

Substitutions

Fresh oregano or thyme, though the thick, succulent leaf texture cannot be replicated.

Cultural / History Notes

THIS is the clearest name-identity hazard in the South Asian set – 'carom' commonly refers to two unrelated plants (this succulent leaf herb, genus Plectranthus/Coleus, and the seed spice ajwain, genus Trachyspermum).

Blend Cross-References

Not a blend component; used as a fresh leaf.