Ajowan oil, better known as Ajwain essential oil is highly used in India for flavouring and for home made medications from ancient times. It is basically used in stomach ache. It is a perfumery raw material. The ajowan essential oil is highly valued in spasmodic, carminative and a good stimulent tonic. Ultimately beneficial for health. It is extracted by the steam distillation process.
The small fruit pods are pale brown and have an oval shape, resembling caraway and cumin. It has a bitter and pungent taste, with a flavor similar to anise and oregano. They smell 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 fruit pods tend to dominate the flavor of a dish.
Ajwain is very similar to its western relatives in the plant family Apiaceae Cumin, Dill and Parsley, both in the way it is used in food and in medicine. The high concentration of essential oils in ajwain seeds, primarily thymol, gives them an aroma and flavor resembling thyme, with a stronger bite. Ajwain seeds are used to flavor vegetables and fish in Indian cuisine and are fried in oil or ghee(clarified butter) to mellow the acrid taste.