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 is one of those spices and considered good for our health. This is natural spice use in food items as in many Indian cuisines and many more foreigner dishes. Indian ajwain exporters from Asian food are the leading exporters of spices and food products.
Ajwain is aromatic herb but not so tasty when taken directly. It is strong, pungent and bitter herb. Even small amount of Ajwain can change food flavor and its aroma. Ajwain cannot be taken in raw form, either it should be roasted or fried when it is consumed.