An alternative or obsolete name for ajowan (ajwain), a spice derived from the seeds of Trachyspermum ammi, used in South Asian and Middle Eastern cooking.
Variant of 'ajowan' or 'ajwain', from Sanskrit or Hindi origins; the plant has multiple names across languages reflecting its wide use in culinary and medicinal traditions.
Ajowan seeds taste like thyme mixed with oregano, and they're so potent that ancient physicians thought they had almost magical properties—they were used to treat everything from digestive issues to skin conditions in Ayurvedic medicine.
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