Ajwain, an herb has a sharp and penetratingtaste. They are mostly used in whole form and very rarely as a powder.
Ajwain is used in small quantities because of its strong aroma and distinctive taste. It is used as a part of tadka for many dishes, specially dal and subzis. It is also used in the batter of bhajias or pakodas or in the dough for parathas to enhance the aroma and ease digestion.
Ajwain seeds are much valued as a medicine due to its digestive, healing and curative properties. A combination of fennel seeds, sesame seeds, dhaniya dal and ajwain seeds aid digestion and also acts as a very good mouth freshner.