Ajwain (carom seeds) Strongly pungent and aromatic, ajwain seeds are one of the popular spices commonly feature in Pakistan/Indian and Middle-Eastern cuisines. Botanically, the spicy seeds belong to the family of apiaceae (umbelliferae), of the genus, Trachyspermum. Scientific name: Trachyspermum copticum. The umbellifers are the members of carrot or parsley family, which includes many herbs and spices such as dill , fennel , anise seed , and caraway . Some of common names for the seeds are ajowan seeds, carom seeds etc. The seeds are olive green to brown in color, similar in appearance to cumin or caraway seeds with vertical stripes on their outer surface. Ajwain seeds have similar taste like that of thyme since it contains essential oilthymol. Etymology English ajwain or ajwan is just the romanized spelling of the urdu name ajvan Most European languages have similar names, although the spelling is