Ajwain seeds

The fruit pods are rarely eaten raw,the are commonly dry roasted or fruit in ghee,clarified butter.This allows the spice to develop a more subtle and complex aroma.In indian cooking it is often part of a baghaar mixture of spices fried in oil or butter, which is used to flavour lentil dishes It is considered to be an antiflatulent, a spice which reduces the gaseous effects of beans and other legumes.In afganistan the fruit pods are sprinkled over bread and biscuits.