Ajwain seeds, also known as carom seeds, are small, oval-shaped seeds with a strong, aromatic flavor often compared to thyme or oregano. They are commonly used in Indian and Middle Eastern cuisine to add a distinctive, spicy, and slightly bitter taste to dishes. Ajwain seeds are known for their digestive benefits and are often used in cooking to aid digestion and relieve indigestion. They are typically dry-roasted or ground before being added to recipes, including breads, curries, and vegetable dishes. The seeds contain thymol, an essential oil that contributes to their pungent flavor and medicinal properties, making them a valuable ingredient in both culinary and traditional medicine practices.