Ajowan Essential Oil From Wikipedia: Ajwain (also known as Carom, Ajowan, Bishop's Weed and Seeds Of Bishop's Weed), is an uncommon spice except in certain areas of Asia. It is the small seed-like fruit of the Bishop's Weed plant, (Trachyspermum ammi syn. Carum copticum), egg-shaped and grayish in colour. The plant has a similarity to parsley. Ajwain is often confused with lovage seed; even some dictionaries mistakenly state that ajwain comes from the lovage plant. Flavor Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. Even a small amount of raw ajwain will completely dominate the flavor of a dish. In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee. This develops a much more subtle and complex aroma, somewhat similar to caraway but "brighter." History Ajwain originated in the Middle East, possibly in Egypt. It is now primarily grown and used in the Indian Subcontinent, but also in Iran, Egypt and Afghanistan. It is sometimes used as an ingredient in berbere, an Ethiopian spice mixture. Preparation/Form The dried fruits of the plant are used. Because they look like seeds, some call Ajwain, Ajwain seed. The flavour of this spice can be improved by roasting the small fruits in a dry pan. Uses It reduces flatulence caused by beans when it is cooked with beans. It may be used as a substitute for cumin as well. Essential oil An essential oil is a concentrated, hydrophobic liquid containing volatile aromatic compounds extracted from plants. It may be produced by distillation, expression, or solvent extraction. Essential oils are used in perfumery, aromatherapy, cosmetics, incense, for flavoring food and drink, and to a lesser extent, in medicine and household cleaning products. They are valuable commodities to the fragrance and flavorant industries. Essential oil is also known as volatile oil and ethereal oil. It may also be referred to as "oil of" the raw plant material from which it was extracted, such as oil of clove. The term essential is intended to indicate that the oil is the fragrant essence of the plant from which it is extracted and not in the more common sense of being indispensable. It is not to be confused with essential fatty acids.