Ajwain
Carom seed, a small ridged seed with a sharp, thyme-like flavour used in breads and fried snacks.
Also: carom, ajowan, omam, bishop's weed, oma
Ajwain is the seed of Trachyspermum ammi, a relative of cumin and caraway. It looks like tiny celery seed and smells strongly of thyme, because it holds the same compound, thymol. The taste is sharp, hot and slightly bitter, so cooks use little. It goes into parathas, puris, pakoras and namkeen, and into lentil tempering, where it is thought to ease heavy foods, a household tradition rather than medical claim. It is crushed between the fingers before use to wake the oil. Ajwain is common across India, Iran, Egypt and Afghanistan. Roast gently, as it turns bitter easily.