A spice plant also called carom or bishop's weed, whose seeds are used in Indian cooking and traditional medicine.
From Hindi 'ajwain,' derived from Sanskrit 'yavānika' or from Persian 'ajowan.' The plant and its seeds have been used in South Asian cuisine for millennia.
Ajowan seeds taste like thyme mixed with oregano and are loaded with thymol—the same compound that makes them antimicrobial, so Indian grandmothers have been using this as both seasoning and folk medicine simultaneously for centuries.
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