The methanolic extracts of ajwain seeds possess natural antioxidant properties. The volatile oil and acetone extract of ajwain seeds have been proven to be alternative sources of natural antioxidants, and more efficacious than various synthetic antioxidants such as BHA and BHT. It goes by many other names, including carom seed, bishop's weed, and ajowan caraway. Ajwain is common in Indian food. It has a strong, bitter taste with an aroma similar to thyme. The “seeds,” which are actually fruits, are typically dry-roasted or ground and used in spice mixtures. Supercritical extraction by CO2 improved selectivity compared to hydrodistillation. The effect of pressure variation has been investigated. Ajwain extract with more than 60 % thymol was obtained. Supercritical fluid extraction allows the production of high quality extracts.