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►Ajwain (pronounced aj’o-wen) is a member of the Umbelliferae family, which has some 2,700 members including dill, caraway and cumin. It is mostly found in Indian cooking, where it is also known as bishop’s weed or carom. ► It is particularly suited to the delicate vegetarian fare found in the state of Gujarat. 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. 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 flavor. The seeds can be stored indefinitely if kept from light in airtight containers.