Annam Ajwain (Trachyspermum ammi) are small, ridged seeds with a warm, pungent, thyme-like aroma and a slightly bitter, peppery taste. Native to the Mediterranean and widely cultivated in India, ajwain seeds are rich in aromatic essential oils—chiefly thymol—that give them their characteristic scent and flavor. In cooking they are used whole or ground for tempering dals and curries, added to bread and pastry doughs such as parathas and savory biscuits, mixed into spice blends, and used in snacks, pickles and soups to add a sharp, warming note. Traditionally ajwain has been used as a culinary carminative to support digestion when used in small, food-level amounts. Store Annam Ajwain in an airtight container away from heat and direct sunlight; whole seeds generally retain their best flavor for about 2–3 years, while ground ajwain is most flavorful for about 6–12 months.

To use Annam Ajwain, add whole seeds to hot oil at the start of cooking to release their aroma, or lightly toast and grind them for spice blends and doughs; a small pinch to a teaspoon is typically sufficient depending on the dish. For a traditional warm infusion, lightly crush half to one teaspoon of seeds and steep in a cup of hot water for 5–10 minutes, then strain and sip; some people also chew a few seeds after meals. Use in normal culinary amounts; avoid concentrated ajwain essential oil and consult a healthcare professional if you are pregnant, breastfeeding, taking medications, or have a medical condition.