A scent reminiscent of thyme, essential in the simplest Indian dishes to the most complex masalas.

Ajwain is a plant native to the Indian subcontinent, which is also cultivated in several Middle Eastern countries. Its seeds, similar in appearance to celery seeds, have a strong, almost peppery aroma, similar to that of thyme. They also contain one of thyme's essential oils, thymol . In Indian cuisine, it flavors vegetables, sautéed in ghee with onions and mustard. It is most often used whole, to give dishes not only a distinctive flavor, but also a crispy edge. Ajwain is a good substitute for thyme, but is used in smaller quantities.