Ajwain, also known as carom seeds, is a spice with a strong and distinctive flavor, widely used in Indian and Middle Eastern cuisines. Derived from the seeds of the Trachyspermum ammi plant, ajwain has a pungent, slightly bitter taste with a hint of thyme-like aroma. The seeds are small, oval-shaped, and brown in color.

Ajwain is a popular spice in Indian spice blends, imparting a unique and aromatic touch to dishes like bread, snacks, and lentil-based recipes. Beyond its culinary uses, ajwain has been traditionally valued for its potential medicinal properties. It is believed to aid digestion, alleviate indigestion, and possess anti-inflammatory qualities.

In Indian households, ajwain is often used in tadkas (tempering in hot oil) to release its essential oils, enhancing the overall flavor of the dish. The versatility of ajwain, both in terms of culinary applications and potential health benefits, makes it a cherished spice in various cuisines and herbal remedies.