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Ajowan seeds are small pale yellowish-brown fruits that are striped and curved, like a tiny version of cumin seeds. It has a bitter and pungent taste, with a flavor similar to anise and oregano. Since they contain thymol, Ajowan seeds smell almost like thyme, but more aromatic and less subtle in taste. Ajowan seeds are rarely eaten raw but often dry-roasted or fried in ghee. This process allows the seeds to develop a more subtle taste, as fresh Ajowan seeds are hot and bitter.
Ajowan seeds are also known as Bishop’s Weed, Thymol Seeds, Ajwain, Carom, or Ajowan Caraway, are a part of the Apiaceae family. Ajowan seeds is a popular seasoning in the Middle East, North Africa, and India. In Indian cuisine, it is often part of a "chaunk," a mixture of spices fried in oil or butter, which is used to flavor lentil dishes. In Afghanistan, Ajowan seeds are sprinkled over bread and biscuits. Thought to have originated in Egypt, the plant is now often grown in India, Afghanistan, and Iran.