Ajwain

Ajwain, or ajowan, Trachyspermum ammi, is an annual herb in the family Apiaceae whose small, pale brown seed-like fruits, technically schizocarps, have a bitter, pungent taste resembling anise and oregano, with a thyme-like aroma from their thymol content. It grows naturally in dry regions of India, Iran, Pakistan, Afghanistan and northern Africa, with Gujarat and Rajasthan particularly known for cultivation in India. It features prominently in Indian subcontinent cuisine, commonly dry-roasted or fried in ghee to develop subtler flavor, and is a key part of a chaunk, or tarka, a mixture of spices fried in oil or clarified butter and used to finish a dish; it is also worked into breads such as naan and paratha, and serves as a mouth freshener when mixed with lemon juice and black pepper.