Ajwan (pronounced aj\u2019o-wen) is a member of the Umbelliferae family. It is mostly found in Indian cooking, as it is particularly suited to the delicate vegetarian fare found here. Ajwan is an annual herbaceous, 30 -70 cm (1 -2 ft) in height, bearing feathery leaves and red flowers. When the seeds are ripe, they are dried and threshed. Ajwan is native to India, but is also cultivated in Iran, Egypt Pakistan and Afghanistan. The grayish-green seeds are striped and curved (similar to cumin or caraway seeds in appearance), often with a fine silk stalk attached. They are usually sold whole. The seeds are often chewed on their own for medicinal value, tasting bitingly hot and bitter, leaving the tongue numb for a while. When crushed, they have a strong and distinctive thyme-like fragrance.\u00a0<\/p>\n\n\n\n