By Harold McGee
Ajwain (Trachyspermum ammi) is a close relative of caraway, used in North Africa and Asia, especially India, and can be thought of as a seed version of thyme: it carries the essence of thyme, thymol, in a caraway-like seed.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.