Ajwain is often confused with lovage seed; even some dictionaries mistakenly state that ajwain comes from the lovage plant. Ajwain is also called 'owa' in Marathi and 'vaamu' in Telugu.
Flavour and aroma
Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. It tastes like thyme or caraway, only stronger. Even a small amount of raw ajwain will completely dominate the flavor of a dish. It is called Omam in Tamil
In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee. This develops a much more subtle and complex aroma, somewhat similar to caraway but "brighter". It is used for making a type of paratha, called 'ajwain ka paratha'.
History
Ajwain originated in the Middle East, possibly in Egypt. It is now primarily grown and used in the Indian Subcontinent, but also in Iran, Egypt and Afghanistan. It is sometimes used as an ingredient in berbere, an Ethiopian spice mixture.
Uses
It reduces flatulence caused by beans when it is cooked with beans. It may be used as a substitute for cumin as well. It is also traditionally known as a digestive aid and an antiemetic.
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