It is mostly used in Indian food, where it is sometimes referred to as carom or bishop's weed. It is especially well suited to the delicate vegetarian food produced in Delhi. Spices are made from ajwain seeds. The striped, curving, greyish-green seeds, which approximate cumin or caraway seeds in appearance, are commonly accompanied by a short silk stalk. Normally, they are sold whole. The seeds, which taste service also provide hot and salty and temporarily feel the taste, are generally served on their own for their health benefits. Ajwain is partially smoothed out by cooking. They release a powerful and distinct flavour that is thyme-like when mashed.