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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 ajowan mellows it somewhat. When crushed, they have a strong and distinctive thyme-like fragrance.

Flavorful yet sharply pungent, ajwain seeds are one of the traditional spices commonly featuring in Indian and Middle-Eastern cuisine. Botanically, they are the spicy seeds belonging to the family of Apiaceae (Umbelliferae), in the genus; Trachyspermum. Scientific name: Trachyspermum copticum.

The Umbellifers are small flowering shrubs (same as the members of carrot or parsley family) which also include a broad category of herbs and spice plants such as parsley, dill, fennel, aniseed, and caraway. Some of the common names for ajwain seeds are ajowan seeds, carom seeds, etc.

Health benefits of Ajwain
Ajwain seeds contain health benefiting essential oils such as thymol, a monopterone derivative class of chemical compound which gives aromatic fragrances to seeds. Besides, they also compose of small amounts of other phytochemicals such as pinene, cymene, limonene, and terpinene.
The active principles in the ajwain may help increase the digestive function of the intestinal tract through facilitating the release of gut juices (gastro-intestinal secretions).
Thymol, the essential oil obtained from ajwain has local anesthetic, antibacterial, and antifungal properties.
Likewise in caraway, ajowan seeds too are rich source of fiber, minerals, vitamins, and anti-oxidants.