Ajwain (Carom) seeds are a pale tan in color and look like a smaller version of cumin seeds.
The overall flavor is similar to Thyme, with a strong, dominant flavor. In Indian cuisine, ajwain is often used in vegetable dishes (for its distinctive taste) and in pickles (for its preservative qualities). It is believed to aid in digestion and also in reducing flatulence (e.g. from consuming beans). When distilled, Ajwain produces Thymol which is used a medicinal ingredient in Ayurveda! Water boiled with ajwain is used for relieving symptoms associated with diarrhea, dysentery and indigestion. For colds and flu-like symptoms, inhaling the steam of ajwain water has been shown to be effective. And ajwain oil massage has been shown to provide relief rheumatoid arthritis and joint pain.