This fun little seed suffers a bit from an identity crisis. Ajwain Seed is a member of the parsley family and it's taste, thought slightly bitter, is almost identical to Thyme. Ajwain Seed however, is more aromatic, with a pungent scent of Oregano, and a little *zing* reminding us a bit of Cumin.
Rarely eaten raw, a little Ajwain goes a long way. Ajwain Seed is commonly used in Indian, Pakistani, and Middle Eastern cooking for curries, meat and rice dishes, breads, and generously flavoring snacks.
Also known as: Carom or Bishop's Weed