Ajowan

Ajowan seeds are grayish-green seeds are curved and striped (similar to caraway seeds), often with a fine silk stalk attached. They are usually sold whole.

Medicinal value: The seeds are often chewed on their own for medicinal value. Ajowan seeds contain an essential oil which is about 50% thymol which is a strong germicide, anti-spasmodic and fungicide. Thymol is also used in toothpaste and perfumery. It is used in a steeped liquid form against diarrhea and flatulence. In India the seeds are used as a household remedy for indigestion and colic, and used in poultices to relieve asthma and arthritis. It also has aphrodisiac properties and the Ananga Ranga prescribes it for increasing a husband’s enjoyment in his middle years.

Flavor: Ajowan has a harsh thyme-like flavor with a bit of a kick, leaving a milder, pleasant aftertaste. They taste hot and bitter and can numb the tongue for a while. Cooking ajowan mellows it somewhat. When crushed, they have a strong and distinctive thyme-like fragrance.

Uses: Ajowan has a particular affinity to starchy foods like savory pastries and breads, especially parathas. Snacks like Bombay mix and potato balls get an extra kick from ajowan. It is also good with green beans and root vegetables as well as lentil dishes and recipes using besan (chick pea flour). It is occasionally an ingredient of curry powder.

Source: Wikipedia