Sometimes mistaken for caraway, ajwain seeds are similarly small and pungent. But they have their own unique history dating back to ancient Egypt and on through Ayurvedism in India. They were often prescribed as an aid for coughs and breathing issues. They’re also a favorite flavor for Northern Indian cooks, who incorporate their spicy, oregano-like flavor into everything from pickles to paratha breads (the whole seeds are often bloomed in warm oil or ghee).
