They are grayish green color seeds that are curved and striped, often with an attached silk stalk. It can be found in Indian dishes mostly, where it is known as carom or bishop’s weed as well. It is suited to delicate vegetarian fare particularly found in Gujarat. Cooking Ajwain mellows it a bit. When crushed, they possess distinctive, strong thyme like fragrance. The ajwain seeds are chewed often for their medicinal value, tasting bitter and bitingly hot, leaving your tongue numb for some time. It is an ingredient of the curry powder also occasionally.