Other names: Carom, Ajowan, Bishop's Weed, Seeds Of Bishop's Weed
The seed is used most commonly in Indian cooking. The plant is similar to parsley. The seed is similar in smell to thyme but stronger and slightly musty. Ajwain originated in the Middle East, possibly in Egypt. It is now primarily grown and used in India, but also in Iran, Egypt and Afghanistan.
Ajwain is added to Indian breads and used as a flavoring on biscuits as well as other snack foods. The seeds are also useful added to vegetables such as green beans and potatoes.