Ajwain seeds, also known as carom seeds, are small, oval-shaped seeds with a strong, distinctive aroma and a slightly bitter, pungent taste. They are light brown or grayish-green in color and have a texture similar to cumin or fennel seeds. Ajwain belongs to the Apiaceae family, which also includes parsley, celery, and coriander.

The seeds are primarily used in Indian, Middle Eastern, and North African cuisines. Ajwain is known for its medicinal properties, especially in traditional Ayurvedic and Unani medicine, where it is used to aid digestion, reduce bloating, and treat respiratory issues. The seeds contain thymol, which contributes to their strong flavor and is also responsible for their antimicrobial and antifungal properties.

In cooking, ajwain is often dry-roasted or fried in hot oil to reduce its bitterness and bring out its aromatic qualities. It is used in spice blends, bread, pastries, pickles, and lentil dishes.