A simple protocol for the isolation and characterization of thymol from Trachyspermum ammi, commonly known as Bishop’s weed or carom seed, is reported. Carom seeds are commonly used in Indian cooking as a digestive aid, to treat stomach pain, and for their carminative properties. The protocol, developed as an experiment for introductory organic chemistry laboratories, provides instruction in natural product isolation, chromatographic techniques, acid-base concepts and NMR spectroscopy.