A small seed similar in appearance to caraway seeds that is used as a spice in Indian and Middle Eastern cooking. Pungent, spicy and bitter in flavor, this seed is often considered to have value as a food containing medicinal properties that help to soothe stomach discomfort or indigestion. It is often mixed into vegetables dishes, fish dishes, dals, chutneys, curry dishes, and breads. It is also a common ingredient in some varieties of Garam Masala. Ajwain seed may also be referred to as bishop's weed, carum capticum, carom seed, ajowan, ajwon, or ajwan.
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