Ajwain seeds are used as a spice. The grayish-green seeds are striped and curved (similar to cumin or caraway seeds in appearance), often with a fine silk stalk attached. They are usually sold whole. The seeds are often chewed on their own for medicinal value, tasting bitingly hot and bitter, leaving the tongue numb for a while. Cooking ajwain mellows it somewhat, When crushed, they have a strong and distinctive thyme-like fragrance
Bouquet: a pungent thyme/cumin fragrance
Flavour: a harsh thyme-like flavour with a bit of a kick, leaving a milder, pleasant aftertaste

PREPARATION AND STORAGE:
Ajwain is usually ground in mortar and pestle, or crushed by rubbing between hands or fingertips before using. When used whole, for parathas or other breads, lightly bruise the seeds first, to release oils and increase flavour. The seeds can be stored indefinitely if kept from light in airtight containers..

CULINARY USES:
Ajwain has a particular affinity to starchy foods like savoury 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. Lentil dishes and recipes using besan (chick pea flour). It is occasionally an ingredient of curry powder.

MEDICINAL PROPERTIES:
Ajwain 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.