Ajwain seed, commonly called bishop's weed or carom seed, is from the same family as coriander, cumin and fennel. Ajwain has a strong dominant flavor like caraway and is used in small quantities when cooking. Commonly used in Indian cuisine, it can be added to vegetable dishes or used as a Tadka.
To make a Tadka, heat oil or ghee in a frying pan until very hot and add ajwain seeds, cumin seeds, and mustard seeds to deep fry. Then use as a garnish by pouring the oil and seeds over a dish.
Ajwain seed is a known carminative, potentially helping to reduce stomach discomfort and indigestion.