Ajwain: Is Cultivated primarily for its essential oil. Native to Southern
India, it is closely related to cumin and
caraway, though different
in taste. It is used widely in Indian breads, pickles & soups.
It has a hot bitter taste, strong at times, though not dominating.
It is used widely for its medicinal purposes to relieve indigestion
& flatulence that is why it is usually used in pulse recipes.
