Ajwain comes from the Apiaceae family, which is a group of plants that includes celery, caraway, coriander, fennel, parsley, and parsnips. Ajwain is common in Indian food. It has a strong, bitter taste with an aroma like that of  thyme. The “seeds,” which are actually fruits, are typically dry-roasted or ground and used in spice mixtures. It is used in cooking and in good for overall betterment of the digestive system.