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Ajwain, also known as carom seeds or Bishop's weed, is a spice commonly used in Indian and Middle Eastern cuisines. These tiny, ridged seeds have a strong, pungent aroma and a slightly bitter taste.Ajwain seeds are often used whole or crushed to release their flavor and aroma. They are frequently added to various dishes such as curries, lentil soups, bread, snacks, and pickles to impart a distinctive flavor and aid digestion.In Indian cuisine, ajwain is particularly popular in bread-making. It is commonly added to dough for bread such as parathas, puris, and naans, providing a unique flavor and aiding in digestion. Additionally, ajwain seeds are used in spice blends like "panch phoron," where they are combined with other seeds such as cumin, mustard, fenugreek, and fennel.Apart from its culinary uses, ajwain is also valued for its medicinal properties. It is believed to aid digestion, alleviate flatulence, and relieve stomach discomfort. Ajwain seeds are sometimes chewed after meals to promote digestion and freshen breath. In traditional medicine systems like Ayurveda, ajwain is used to treat various ailments such as indigestion, bloating, and respiratory issues.Overall, ajwain is a versatile spice that adds flavor and digestive benefits to a wide range of dishes. Its distinct taste and aroma make it a beloved ingredient in many culinary traditions, while its potential health benefits have made it a popular choice in traditional medicine for centuries.