Ajwain, also known as carom seeds or bishop's weed, is a plant with aromatic seeds and leaves commonly used in Indian and other cuisines. It has a pungent, bitter taste similar to thyme and is used to flavor dishes and for traditional medicinal purposes, particularly for digestive issues like indigestion and gas. The seeds are also known for their antibacterial, antifungal, and anti-inflammatory properties. 

Culinary uses

• Whole or powdered: Ajwain is used whole or ground into a powder to add flavor to various dishes.

• Tempering spices: It is often fried in oil or ghee (clarified butter) as part of a chaunk (or tarka), a spice mixture used to flavor a dish at the end of cooking.

• Breads and snacks: It is a common ingredient in Indian breads like parathas and naans, as well as other snacks, curries, and lentil dishes.

• Mouth freshener: Roasted ajwain seeds mixed with lemon juice and black pepper can be used as a mouth freshener. 

Medicinal and health benefits

• Digestive aid: Ajwain is widely used to help with indigestion, gas, and flatulence.

• Antibacterial properties: The seeds contain compounds like thymol, which has antibacterial and anti-inflammatory properties.

• Blood pressure: Compounds in ajwain can act as natural vasodilators, helping to relax blood vessels and improve circulation, which can help regulate blood pressure.

• Antioxidant-rich: The plant's leaves and stems are rich in antioxidants.