Ajwain, ajowan or carom, Trachyspermumammi, is an annual herb in the family Apiaceae. It originated in the eastern Mediterranean, possibly Egypt, and spread up to India from the Near East. Both the leaves and the fruit pods of the plant are consumed by humans. The plant is also called bishop’s weed, but this is a common name it shares with some other different plants. The “seed” is often confused with lovage seed.

• Ajwain seeds have long been used in traditional ayurvedic and unani medicines for various ailments. Extraction obtained from this spice is sometimes used as carminative in treating flatulence and indigestion.
• Thymol’s germicide and antiseptic properties can be employed in the preparation of cough remedies. In India, the seeds decoction often used to ease asthma.
• Ajwain seed oil has the highest percentage of thymol

• Ajwain Seeds are used as a spice. It is occasionally an ingredient of curry powder. Ajwain is native to India but is also cultivated in Iran, Egypt, Pakistan and Afghanistan.