Extensively used for a variety of cuisines, ajwain seed is known for its medicinal value as it helps in- digestion. Both brown and green variety of ajwain is used as a cattle pasture in various parts of India. The seeds are very much fragmented and taste as well as smell like thyme. Generally sold in form of seeds, this is ideal for providing tampering or tadka to the cuisines while cooking oil is heated. The strong and dominant flavor of ajwain provides distinctive tastes to vegetable dishes as well as pickles.