Spice Origins: Ajowan (pronounced aj?o-wen) is a member of the Umbelliferae family, which has some 2,700 members including dill, caraway and cumin. It is often found in Indian cooking, where it is also known as bishop?s weed or carom. Spice Description Ajowan looks like wild parsley (similar to caraway, celery and cumin seeds) and is a native of India. It is grown throughout the country in Madhya Pradesh, Andhra Pradesh, Gujarat, Maharashtra, Uttar Pradesh, Rajasthan, Bihar and West Bengal. It is also grown in Pakistan, Afghanistan, Iran and Egypt. The striped seeds are used as the spice. It is particularly suited to delicate vegetarian fare. Culinary Uses Ajowan has a particular affinity to starchy foods like savoury pastries and breads, especially parathas. Snacks like Bombay mix and potato balls get an extra kick from ajowan. It is also good with green beans and root vegetables. Lentil dishes and recipes using besan (chick pea flour). It is occasionally an ingredient of curry powder. Use with fish.